Season chicken thighs with salt and black pepper. Heat a large frying pan (or wok) over high heat until very hot. Add in 3 tablespoons oil and then the seasoned chicken in one layer. Sear for 1 minute without touching then flip on the other side and sear for another minute. Remove the chicken pieces into the rice cooker pot. (No need to clean out the pan.)
Rinse the rice and place in a rice cooker. Add in water / stock until it is very slightly below the stipulated marking. Add in the chicken, vegetables and seasoning - oyster sauce, dark and light soy sauce, sesame oil, salt and white pepper - and stir well to mix everything together.
Place the rice cooker pot in the rice cooker and set the rice cooker to "cook" mode. When the rice cooker turned to "keep warm" mode, open the rice cooker and stir the mixture. Turn off the power and let the rice rest for 15 minutes. Mix the rice then serve, garnished with coriander and spring onion.
NOTES
- If you want to make it a weekday meal, chop the vegetables the day before (as this is the most time-consuming task) and store, covered, in the refrigerator.