Transfer the vegetable oil to a large Dutch oven or heavy pot over medium heat, then lower the heat to medium-low.

Once the fat has rendered from the skin and the skin begins to crisp up (the crispier the better, as long as it doesn't burn), add the chicken skin and simmer for another 8 to 10 minutes.

Take off the chicken skin, cut off any soft bits, slice the remaining meat, and set aside.

Garlic should be added, stirred to coat, and cooked for one minute, or until it just starts to brown (it will continue to color as you remove it; if you leave it in too long, it will burn).

Using a slotted spoon, remove the garlic and place it aside alongside the crispy chicken skin.

Use salt and black pepper to season the chicken thighs.

After turning the heat up to medium, fry the chicken thighs for five to seven minutes on each side.

After removing the chicken from the stove, mix well and cook the onion for 4–5 minutes, or until it becomes transparent.

Stir in the garlic and ginger, then simmer for one minute.

Stir the rice to coat it in the pan's grease and cook it for 30 seconds.

Stir well and bring to a boil after adding the chicken broth.

After lowering the heat to a simmer, include the saffron, bay leaves, and chicken thighs.

Cook until the rice is soft and the chicken is ready, 25 to 30 minutes (you can leave both on for a real show or take the chicken off and chop it into bits for simpler eating).

Before serving, take out the bay leaves and whisk in the lime juice.

To fully cook thoroughly, microwave garlic and chicken skin for only 5 seconds.

To serve, ladle rice soup into a bowl, add one thigh of chicken, one soft-boiled egg cut in half, lime wedge, cilantro, salt, a teaspoon of fish sauce, crispy garlic, green onions, and crispy chicken skin on top.