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Cut and separate the white and green parts of the scallions. Slice one stalk of the green parts for garnish and set aside.
Remove the bones from the chicken thighs, but don't discard the bones. Poke several holes in the chicken skin. Sprinkle sake over the chicken and season with salt and pepper. Set aside.
In the rice cooker, place the rinsed jasmine rice, chicken stock, minced ginger, minced garlic, and fish sauce. Stir to combine.
Place the chicken thighs on top of the rice and add the reserved bones for extra flavor. Add the green parts of the scallions.
Close the lid, select the automatic setting on your rice cooker, and press Start. Let it cook until both the rice and chicken are fully cooked.
While the rice is cooking, prepare the sauce. Finely mince the white parts of the scallions and add them to a small bowl. Combine the rest of the sauce ingredients and stir well.
Once the chicken and rice are done, remove the bones and scallions from the rice cooker. Slice the chicken into 1-inch pieces.
Serve the rice and chicken on a plate, garnish with the sliced scallions, cilantro, tomato wedges, and cucumber slices.