Rice Cooker Hainanese Chicken Rice

Wash and drain the rice a few times until the water runs mostly clear. Drain the rice completely using a strainer, making sure no excess water remains before adding the rice to the rice cooker.
Season the chicken thighs with salt and white pepper. Add the chicken stock, minced ginger, minced garlic, scallions, and sesame oil to the rice cooker and give it a quick mix with the rice. Place 2-3 chicken thighs on top (depending on the size), making sure they sit snugly in the rice. Select the regular or automatic rice cooking setting and start the cooker.
While rice is cooking, make the sauce by adding scallions and ginger to a food processor and blend until finely minced. Transfer paste to a bowl then add avocado oil and salt and mix well.
When the rice is done, open and gently fluff the rice. To serve, remove the chicken bone, slice the meat into strips, then serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and sriracha or sambal oelek.