HONEY-SRIRACHA CHICKEN OVER JASMINE RICE WITH COCONUT KAFFIR LIME LEAF BROTH & GARLIC CHILI CRISP

Ingredients

• 1½ cups jasmine rice
• Water, according to your rice cooker's instructions
• ½ teaspoon salt
• 6 skin-on chicken thighs, about 1½ to 2 pounds
• 3 Tbsp honey
• 2 Tbsp sriracha
• 1 Tbsp dark soy sauce
• 1 to 2 Tbsp garlic crisp or chili crisp (for the marinade)
• 1 tsp kosher salt
• ½ tsp black pepper or pimento pepper flakes
• 1½ Tbsp light sesame oil, for searing
• 2 Tbsp unsalted butter
• 5 garlic cloves, smashed
• 1 (2 inch) knob ginger, sliced into coins
• 6 premium kaffir lime leaves, lightly torn
• 1 Tbsp Charlo Farm pimento flakes , or to taste
• 3 cups low sodium chicken stock
• 1 cup full fat coconut milk
• 1 Tbsp dark soy sauce (or regular soy sauce)
• ½ tsp onion powder
• Salt, to taste
• 2 to 3 Tbsp Mama Tea garlic (Medium) chili crisp
• 1 tsp toasted sesame oil, divided across bowls
• 3 scallions, thinly sliced
• Small handful cilantro leaves, optional
• Lime wedges