Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
Add the drained rice to the pot and stir well to coat it with the garlic and ginger.
Pour in the chicken broth and season with salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
While the rice is cooking, preheat your oven to 400°F (200°C). Season the chicken thighs with salt and place them on a baking sheet.
Roast the chicken thighs in the oven for about 30-35 minutes, or until the skin is crispy and golden brown, and the chicken is cooked through. Remove from the oven and let them rest for a few minutes before slicing.
Once the rice is cooked, let it cool slightly so it's easier to handle. Then, using lightly moistened hands, shape the rice into small, bite-sized balls.
Drizzle the sesame oil over the rice balls for added flavor and shine.
Serve the chicken rice balls with the roasted chicken thighs and garnish with chopped spring onions. You can also serve them with soy sauce and chili sauce on the side, if desired.
