Marinate the Chicken: In a bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced ginger, and garlic. Add the chicken thighs and let them soak for at least 30 minutes in the fridge.

Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine Ingredients in Rice Cooker: Add the rinsed rice and water or chicken broth to the rice cooker. Layer the marinated chicken on top, including the leftover marinade. Sprinkle the mixed vegetables over everything.

Cook the Dish: Close the rice cooker and set it to the ‘white rice’ or equivalent cooking setting. Let it cook until the cycle finishes.

Let It Rest: Once done, let it sit undisturbed for 10 more minutes to finish steaming and absorb any extra liquid.

Serve and Garnish: Open the lid, remove the chicken pieces and set aside. Fluff the rice with a fork, and gently mix the vegetables. Serve rice and vegetables and place chicken pieces on top. Garnish with green onions and sesame seeds.