• Rinse the rice.
• Finely chop, press, or grate the garlic.

In a small sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the rice and garlic, season lightly with salt, and cook until the rice is toasted and the garlic is fragrant, 1 to 2 minutes. Add the chicken broth [1½ cups chicken broth; save the rest for another use], bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken and the scallions.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.
• Trim the root ends from the scallions; cut the scallions in half crosswise.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn the chicken, add the scallions, and cook until the meat is firm and cooked through and the scallions are lightly charred, 3 to 5 minutes. Transfer the chicken and scallions to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into 1-inch-thick slices and coarsely chop the scallions.
While the chicken and scallions cook and cool, prepare the garnishes and dipping sauces.

• Trim the ends from the cucumber; cut the cucumber into ¼-inch-thick slices.
• Remove any coarse stems from the cilantro sprigs.

In a small bowl, stir together the ginger sauce base and ¼ cup [½ cup] water.
In another small bowl, stir together the scallions, tamari, and 1 tablespoon [2 TBL] water.

Transfer the chicken, rice, and cucumber to individual plates and garnish with the cilantro. Serve the ginger and scallion dipping sauces on the side.