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Heat a medium, non-stick pot over medium-high heat.
Fry the chicken until lightly browned on all sides and its fats begins to render, about 5 to 7 minutes.
Add in the garlic, bay leaves, brown sugar, and black pepper. Stir to coat the chicken and cook for about 2 minutes until the garlic is fragrant and the sugar begins to caramelize.
Add in the soy sauce and vinegar. Boil for another a minute.
Add in the rice and chicken stock, stir well. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes.
Once the time is up, turn off the heat and let sit for another 5 to 10 minutes to finish cooking. The rice should be soft, liquid absorbed, and the chicken fully cooked.
Top with the green onions, chili oil, and fried shallots, if desired. Serve warm.