To a medium-sized bowl, season the chicken thighs with the salt, white pepper, and sesame oil, rubbing it well on all sides. Let marinate for 10 minutes.

Heat the oil in a medium, non-stick pot over medium heat. Sauté the garlic and ginger until fragrant, about 1 to 2 minutes. Add in the rinsed rice and stir well, cooking for another 30 seconds.

Pour in the chicken stock, turmeric, and quartered scallions. Stir well with the rice. Lay the marinated chicken (skin-side up) on top.

Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 5 to 10 minutes to finish cooking. The rice should be soft, broth absorbed, and the chicken fully cooked.

In the meantime, prepare the sauces: Ginger Scallion Sauce: In a small, heatproof bowl, add the ginger and scallions. Mix well to combine. Heat the oil in small pot or saucepan until it reaches around 350°F. Once to temperature, carefully pour the oil over the ginger-scallion mixture to sizzle. Immediately mix to combine and set aside.

Sweet Soy Sauce: In a small, microwave-safe bowl, combine the dark soy sauce and sugar together. Mix well, then microwave for 20 to 30 seconds, just to dissolve the sugar (you may also do this on stove top if preferred).

Once the chicken rice is cooked, remove the chicken from the rice and slice into bite-sized strips, if desired. Serve with the rice and prepared sauces.