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Place chicken thighs in a mixing bowl and season with sesame oil and salt.
Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into a pot.
Place chicken thighs on top of the rice.
Get the pot up to a boil, then drop to a simmer. Cover with a lid and simmer for 20 minutes or until the water completely evaporates.
While your chicken and rice are cooking, prepare your sauces. We’ll start with the ginger scallion sauce. Sart by adding ginger, green onion and salt into a bowl.
Heat the sesame oil and neutral oil in a pan until hot. I usually heat the oil until I start to see the oil start to shimmer or produce the first whisp of smoke. Please watch over the oil while doing this step to avoid accidentally starting a fire.
Pour hot oil into the bowl with the rest of the ginger scallion sauce and mix.
To make the chili sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.
After 20 minutes, take the chicken out and cut into slices or serve as is. Set the rice in the pot aside and let rest for another 10 minutes. Plate up a scoop of ginger garlic rice with chicken, the sauces, and optional toppings like green onion, cilantro, and / or cucumbers.