Heat two tablespoons olive oil in a 6-quart cast iron Dutch oven over medium heat. Add the chicken thighs, skin side down, and season with salt and black pepper, to taste. Cook until browned, about 7-8 minutes. Turn and cook for another 4-5 minutes. Transfer chicken to a platter and set aside.
Add the remaining olive oil to the Dutch oven, along with the ginger, garlic, and onion. Season with salt and pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onions soften and start to turn golden brown, about 4-5 minutes.
Add the Basmati rice and cook, stirring continually, until “toasted,” approximately 1-2 minutes. Add the tamari, five spice powder, and chicken broth and stir to combine before returning the browned chicken thighs to the pot.
Increase heat to medium-high and bring the liquid to a boil, then immediately reduce heat to low. Cover and cook for 25 minutes.
Check the rice for doneness, continue cooking a few minutes longer adding a small amount of water if needed. Remove from heat and let rest for 10 minutes.
In a medium bowl combine peanut butter, rice vinegar, sriracha sauce, ginger, honey, and tamari. Add warm water, one tablespoon at a time, until sauce reaches desired consistency.
Serve rice with chicken on top, drizzle with sauce and sprinkle cilantro on top.
Chicken and Rice with Spicy Peanut Sauce https://thatrecipe.com/blog/one-pot-chicken-and-rice/