In a medium saucepan, combine the crushed fresh ginger, crushed garlic cloves, and chicken stock. Heat over medium heat, allowing it to simmer. Add the halved white parts of spring onions and let infuse for around 5 minutes.

In a bowl, place the boneless skinless chicken thighs. Pour in the kecap manis, and add salt and ground white pepper. Toss to coat and let marinate for about 10 minutes.

Heat neutral oil in a frying pan over high heat. Add the sliced green parts of spring onions and sauté for 1-2 minutes. Remove and drizzle with sesame oil and sprinkle with toasted sesame seeds.

In the same frying pan, reduce heat to medium-high and add the marinated chicken thighs. Cook for 7-8 minutes, turning occasionally until golden-brown. Stir in water combined with leftover marinade, cooking for an additional 1-2 minutes.

While chicken cooks, slice cucumber and sprinkle with salt. To serve, divide cooked rice among four bowls, ladle the hot garlic ginger broth over rice, top with caramelized soy chicken, cucumber slices, and drizzle with sambal or chili sauce.