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Prepare the sauce by combining the soy sauce, oyster sauce, water, fish sauce, rice vinegar, sugar, tobanjan (chili bean paste), and 1 teaspoon grated ginger.
Season the chicken thighs with salt, pepper, and sake.
Add the rinsed jasmine rice, chicken stock, scallion whites, minced ginger, and minced garlic to the rice cooker. Place the seasoned chicken thighs on top.
Cook the rice and chicken in the rice cooker until done.
Slice the cooked chicken and serve it with the rice, garnished with the scallion greens, sliced cucumber, and tomato wedges (if using).