Heat the sesame oil and vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper. Place chicken, skin side down, in the pot and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes. Remove chicken and set aside.

In the same pot, add minced ginger and garlic. Sauté for about 1 minute until fragrant, scraping up the browned bits.

Add the rinsed jasmine rice to the pot with aromatics. Stir to coat the rice in oil and toast for 1-2 minutes until slightly translucent.

Return the seared chicken to the pot, nestling pieces skin-side-up into the rice. Pour in chicken broth and sprinkle sliced green onions over everything. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and chicken is cooked through (internal temp 165°F).

Remove the pot from heat and let it sit, still covered, for 10 minutes. Uncover, garnish with extra green onions, and serve with sliced cucumber, chili sauce, and soy sauce if desired.