Make peanut sauce: Combine peanut butter, rice vinegar, sriracha, minced ginger, honey, and tamari in a medium bowl. Stir until smooth. Add warm water 1 tablespoon at a time until you reach desired consistency (should be thick but pourable). Set aside.

Brown chicken: Heat 2 tablespoons olive oil in a 6-quart cast iron Dutch oven over medium heat. Pat chicken thighs completely dry with paper towels. Place skin-side down in hot oil and season with salt and pepper.

Cook undisturbed until skin is nicely browned and chicken releases easily from pot, 7-8 minutes. Don’t move them! Let the skin develop that golden crust.

Flip chicken and cook another 4-5 minutes on the second side. Transfer chicken to a platter and set aside.

Cook aromatics: Add remaining 1 tablespoon olive oil to Dutch oven along with chopped ginger, garlic, and onion. Season with salt and pepper. Cook, stirring occasionally, until onions soften and start to turn golden, 4-5 minutes.

Toast rice: Add rinsed and drained Basmati rice to pot. Cook, stirring continuously, until rice smells toasted and fragrant, 1-2 minutes.

Add liquids and chicken: Stir in tamari, five-spice powder, and chicken broth. Return browned chicken thighs to pot, nestling them into the rice.

Simmer: Increase heat to medium-high and bring to a boil. Immediately reduce heat to low, cover tightly, and cook for 25 minutes.

Check doneness: Remove cover and check rice for doneness. If rice isn’t tender, cover and cook a few minutes longer. Remove from heat and let rest, covered, for 10 minutes.

Serve: Remove lid and transfer chicken thighs to individual serving plates. Add chopped cilantro to rice and fluff with a fork. Divide rice among plates. Drizzle each serving with spicy peanut sauce.