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Lightly smash the ginger and garlic. Simmer them with chicken stock, water, and white parts of spring onions in a pot until fragrant (10–15 minutes).
Marinate chicken thighs in kecap manis with a pinch of salt and white pepper. Let sit for 10 minutes.
In a small pan, heat neutral oil. Add green parts of spring onions and cook until wilted. Remove from heat, stir in sesame oil and sesame seeds. Set aside.
In a hot pan, sear chicken thighs for 7–8 minutes until golden and sticky. Add a splash of water to leftover marinade, pour into pan, and reduce to a glossy sauce.
Thinly slice cucumber and lightly salt it. Warm the cooked rice.
To serve, layer rice in bowls, ladle broth over top, add sliced chicken and cucumber, then drizzle with sesame spring onion oil and sambal or chili sauce.