In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Add the cooked rice and soy sauce, stirring to combine. Cook for 5-7 minutes, until heated through. Stir in green onions and salt, then remove from heat.

Pickled Vegetable

Make the Pickled Vegetable

In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add sliced cucumber and julienned carrot to the mixture. Let it sit for at least 30 minutes before serving, allowing the vegetables to pickle.

Calamansi Soy Glaze

Prepare the Calamansi Soy Glaze

In a small saucepan, combine calamansi juice, soy sauce, honey, minced garlic, and black pepper. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat and let cool.

Chicken

Cook the Chicken

Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 6-7 minutes on each side, until golden brown and cooked through. Brush with calamansi soy glaze during the last minute of cooking.