Place the chicken thighs in a deep pot. Add the coconut vinegar, dark soy sauce, black peppercorns, bay leaves and enough water to cover the chicken, 2 to 3 cups.
Bring to a simmer and cook over low heat until the chicken is tender and can be easily shredded with a fork, about 1 hour. Remove the chicken from the cooking liquid and let cool. Reserve the cooking liquid for serving.
When the chicken is cool enough to handle, shred the meat and skin, discarding the bones.
To serve, place 1/2 cup of rice in a bowl. Top with 1/4 cup shredded chicken, 1/4 cup chorizo and half of a hard-boiled egg. Drizzle with Garlic-Vinegar Dressing and serve.
Combine the cider vinegar, coconut vinegar, garlic and palm sugar in a bowl. Stir until the sugar dissolves.
Recipe courtesy of Ching-He Huang