Southeast Asian Style Chicken Rice

Score the chicken breast skin: On a cutting board, make 5-6 shallow cuts through the chicken skin. Season generously with salt on both sides. (Prep time: 5 minutes)

Sear the chicken: Heat vegetable oil in a skillet over medium-high heat. Sear the chicken breast, skin-side down, until golden brown and the fat has rendered out (about 5 minutes). Flip and cook until cooked through (about 5 minutes more). Reduce heat if the oil smokes excessively. (Cook time: 10 minutes)

Rest and prepare the chicken: Turn off the heat. Transfer the chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate the chicken breast. (Rest time: 15 minutes)

Crisp the chicken skin and aromatics: Add the minced chicken skin back into the skillet over medium heat. Cook until browned and crisp (3-5 minutes). Add ginger, garlic, and onions, cooking until the onions are translucent (about 5 minutes). Add turmeric and rice, stirring until the rice is well-coated with oil (2-3 minutes). (Cook time: 10-13 minutes)

Cook the rice: Stir in chicken broth, bring to a boil over high heat. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and let rest for 10 minutes. (Cook time: 30 minutes)

Prepare the herb salad: Meanwhile, shred or dice the chilled chicken meat. Place in a bowl and add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint, and cilantro. Toss well, adjusting lime juice, salt, and/or spice to taste. (Prep time: 10 minutes)

Assemble and serve: After the rice rests, remove the cover and fluff with a fork. Adjust seasoning if needed. Serve the rice topped with the chicken herb salad mixture and lime wedges. (Assembly time: 5 minutes)