(Optional) De-bone the chicken. Marinate the chicken thighs in soy sauce, sesame oil, garlic, five spice, and white pepper for at least 30 minutes.
For the garlic rice: Place thinly sliced garlic into a cold pan, add neutral oil, then turn heat to medium and fry until golden brown. Strain out the fried garlic onto a paper-towel covered plate and save the garlic oil. In a rice cooker, combine washed rice with a couple tablespoons of the saved garlic oil, water, adobo seasoning, and garlic powder. Mix well, then cook the rice. Once cooked, mix in soy sauce, the fried garlic, and thinly sliced scallion. Set aside.
Air fry the marinated chicken at 380°F for approximately 20 minutes.
While the chicken is cooking, heat up a pan over medium heat and add neutral oil and butter. Sauté the onion until softened, then add garlic and ginger. Sauté until fragrant. Add curry powder, garam masala, ground coriander, ground turmeric, and cumin seeds, and cook until fragrant and well combined. Add coconut milk and bring to a simmer. Cook for about 10 minutes. Season to taste with salt and optionally blend the sauce for smoothness.
Optionally serve with a garnish of cilantro leaves and a drizzle of sesame oil and the leftover garlic oil.
