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Add oil to a medium dutch oven and heat the oven to 375F.
Pat the chicken thighs dry with a paper towel. Evenly season the skin side with salt, pepper, and white pepper. Place chicken, skin side down, into the dutch oven then season the other side. Set over medium heat and cook until the skin is deeply browned, 10 to 12 minutes. Flip and brown the other side, 4 to 6 minutes, then transfer the thighs to a plate.
Rinse and drain the rice, Peel and chop the onion & garlic
Add the sesame seeds to the pot and cook until toasted, about 2 minutes. Add the onion and garlic to the pot and cook, stirring and scraping up any browned bits, until lightly browned along the edges, about 3 minutes.
Add the edamame and soy sauce, and cook until thawed and tender, about 5 minutes. Add the rice and cook until sizzling, about 2 minutes. Add the broth, season generously with salt, and bring to an active simmer. Place thighs on top, cover, and place in the oven to bake until the rice and chicken have cooked through, 30 minutes.