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Bring 4 quarts of water to a boil with ¼ cup kosher salt, sliced ginger, and green onions
Add bone-in chicken thighs and poach until cooked through
Remove chicken and immediately place in ice bath or freezer to stop cooking and keep meat juicy
Lightly pat chicken with sesame oil
Strain and reserve the poaching broth for rice and sauce
For Hainanese Rice: Sauté 2 tbsp minced garlic, 2 tbsp minced ginger, and 2 tbsp chopped green onion in rice cooker
Add 2 cups long grain rice and reserved chicken poaching broth to rice cooker line
Cook rice according to rice cooker instructions
For Sambal Sauce: Mix 2 tbsp sambal, 2 tbsp sriracha, 2 tsp sugar, 1 tbsp minced garlic, 1 tbsp minced ginger, ½ lime juice, and 2 tbsp reserved broth
For Ginger Garlic Oil: Heat 3 tbsp oil and combine with 2 tbsp minced garlic, 2 tbsp minced ginger, 2 tbsp chopped green onion, kosher salt to taste, and 1 tbsp rice vinegar
Serve chicken over rice with sambal sauce and ginger garlic oil on the side