In a bowl or zip-top bag, combine the kecap manis and honey, stirring until well blended. Add the chicken wings and toss to coat evenly, making sure every piece is covered with the marinade. Refrigerate for at least 2 hours—this allows the sweet soy sauce and honey to penetrate the meat and develop deeper flavor. I find that marinating overnight actually gives even better results if you have the time.

Preheat your oven to 200°C (180°C fan). Remove the chicken from the refrigerator and drain it in a colander, reserving the marinade in a small bowl. Heat the vegetable oil in a large oven-safe pan over medium-high heat until shimmering. Working in batches if needed, place the chicken wings in the pan and sear for about 2 minutes on each side until deeply golden brown. This browning step creates a flavorful crust and locks in juices. Transfer the seared chicken to a plate, then reduce heat to medium and add the minced garlic and grated ginger to the same pan, stirring constantly for about 1 minute until fragrant.

Add the jasmine rice to the pan with the garlic and ginger, stirring constantly for 1-2 minutes to lightly toast the grains. This step enhances the rice's nutty flavor and helps each grain cook separately. Pour in the chicken stock and the reserved marinade from the chicken, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.

Return the seared chicken wings to the pan, nestling them into the rice mixture. The chicken should be mostly submerged but doesn't need to be completely covered. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Braise for about 25 minutes until the chicken is fully cooked through (internal temperature of 165°F/74°C if you're checking), the rice is tender, and most of the liquid has been absorbed. I like to use a lid rather than foil—it traps steam more effectively and helps the rice cook evenly.

Remove the pan from the oven and let it rest, uncovered, for 2 minutes. This allows the steam to escape slightly and the flavors to settle. Drizzle the sesame oil over the top of the dish and toss gently to distribute. Divide the chicken and rice between serving bowls or plates, and garnish generously with the sliced green onions for a fresh, bright finish.