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Pat 4 chicken thighs dry
Toss chicken with 1 tbsp turmeric, 1 tbsp sesame oil, and ½ tbsp salt
Add 2–3 cups rice to pot
Pour in 4 cups Thai lemongrass stock
Add 1-inch sliced ginger and 2–3 green onion stalks to the pot
Place seasoned chicken thighs on top of rice (skin-side up if using skin-on)
Bring to a gentle boil, then cover and lower to a simmer
Simmer until rice is tender and chicken is cooked through (about 20–30 minutes)
Turn off heat and rest for 5 minutes
Fluff rice and slice chicken
Mix ginger scallion sauce: combine 6 minced garlic cloves, ½-inch minced ginger, finely chopped scallion, and 2 tbsp warm neutral oil
Mix chili sauce: combine 4 tbsp sambal, 1 tbsp brown sugar, juice of 1 lime, 6 minced garlic cloves, and ½-inch minced ginger
Serve rice topped with chicken and drizzle or dip with both sauces