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Peel and finely grate or chop the garlic and ginger. Slice the spring onions. Add a tbsp of olive oil in a large frying pan over a medium high heat, add the garlic, ginger and most of the spring onions and sizzle for a minute, then tip in the rice and stir to coat.
Add the rice wine, then add a large splash of the stock, stir until it absorbs, then add the rest, stirring constantly. Bring to the boil, remove from the heat, lower the chicken thighs into the pan, making sure the thighs are submerged. Turn the heat down to low, cover with a lid and leave for 20 mins, until the thighs are perfectly poached- if they need a little longer let them cook a little longer. Remove the thighs onto a plate and use two forks to shred.
Check the rice, it should be the consistency of a loose risotto. If it’s not, or the rice is still firm, simmer until the rice is cooked through, adding more water if necessary. Stir in the butter along with the shredded chicken. taste and season generously with salt. Add the lime juice.
Spoon the rice into bowls, top with a drizzle of soy sauce and chili oil, then finish with the remaining sliced spring onion and toasted sesame seeds. Pure comfort.