Let the whole chicken sit at room temperature for 15 minutes; pat dry inside and out with paper towels and tuck the wing tips under the body.

In a large stockpot, bring 8 cups of water or chicken stock to a rolling boil over high heat.

Add the sliced ginger, scallions, and 1 tablespoon of salt to the boiling liquid and stir to combine.

Lower the chicken breast-side down into the pot; once the liquid returns to a boil, reduce heat to maintain a gentle simmer, cover, and poach for 25 to 30 minutes.

Insert a meat thermometer into the thickest part of the thigh without touching bone; it should read 165°F. If not, cover and simmer 3 to 5 more minutes.

Remove the chicken from the broth and let rest on a cutting board for 10 minutes; strain the broth, reserving 1.5 cups for the rice and 1 tablespoon for the sauce.

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat; add minced ginger and garlic and cook for 30 seconds until fragrant.

Add rinsed jasmine rice and stir for 1 to 2 minutes to toast; pour in 1.5 cups reserved broth and 1 teaspoon salt, bring to a simmer, cover, reduce heat to low, and cook for 15 to 18 minutes without lifting the lid.

Remove the rice from heat, let stand covered for 5 minutes, then fluff with a fork and stir in chopped scallions.

In a small bowl, combine red chilies, minced garlic, minced ginger, lime juice, soy sauce, reserved 1 tablespoon broth, sesame oil, and sugar; let sit for at least 5 minutes.

Cut the rested chicken into quarters or slice off the bone, arrange on a platter, drizzle with sesame oil, and serve alongside the ginger rice and chili-lime sauce.