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Trim any excess fat and skin from the boneless skin-on chicken thighs.
Season the chicken with white pepper, turmeric, sesame oil, and salt.
In a food processor, blend the green onions, ginger, garlic, and a pinch of salt until smooth.
Heat a clay pot or any suitable pot with a small amount of oil and render the chicken skin.
Add the blended mixture of garlic, ginger, and green onions to the pot.
Toast one and a half cups of rinsed rice in the pot until it turns golden.
Pour in two cups of chicken broth and place the chicken pieces on top, ensuring they are separated.
Reduce the heat to a simmer and cover the pot for 20 minutes.
For the ginger scallion sauce, heat a quarter cup of neutral oil along with a bit of sesame oil until a wooden chopstick bubbles when placed in the oil.
After 20 minutes, take out the chicken and fluff the rice, scraping off any burnt bits.
Serve the rice alongside the chicken, cucumber, ginger scallion oil, sweet chili sauce, chicken skin, and cilantro.