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Mix chicken thighs with sesame oil and salt.
Add rice, garlic, ginger, green onion, chicken broth, bouillon powder, and turmeric powder in rice cooker and chicken thighs on top of the rice.
Cook rice on normal white rice setting
For ginger scallion sauce, add ginger, green onion and salt into a bowl and add got sesame and neutral oil on top. Then mix.
For the chili garlic sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.
Once rice cooker is finished, take out chicken and slice into strips.
Plate rice onto a bowl with chicken on top, with both sauces and top with shiso leaves.