For the Chicken and Rice:

• 4 bone-in, skin-on chicken thighs (or boneless, skinless for convenience)
• 1 1/2 cups jasmine rice (rinsed until water runs clear)
• 4 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 1 small onion (chopped)
• 2 1/2 cups chicken broth
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp white pepper

For the Ginger-Garlic Sauce:

• 2 tbsp ginger (grated)
• 2 cloves garlic (minced)
• 1/4 tsp salt
• 2 tbsp neutral oil (like canola or vegetable)
• 1 tsp rice vinegar (optional)

For the Soy Dipping Sauce (optional):

• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp rice vinegar
• sliced green onions or chili for garnish