In a large pot, bring the chicken broth to a boil. Add the chicken thighs or breasts, garlic, and ginger. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the broth and set aside to cool.

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions, using the chicken broth instead of water for added flavor.

While the rice is cooking, make the sauce by mixing together soy sauce, vinegar, sugar, and chili sauce in a small bowl. Adjust the seasoning to taste.

Once the chicken has cooled slightly, shred the meat into bite-sized pieces.

To serve, place a mound of rice on each plate, top with the shredded chicken, and garnish with cucumber slices and cilantro. Serve the sauce on the side for dipping.

Enjoy!