1. After roasting the chicken, drain rendered fat from the skillet, leaving a thin coating of grease. Place skillet on burner over medium heat. Add green onions and sauté until softened, about 3-4 minutes. De-glaze skillet by adding a splash of chicken stock and heat through, about 30 seconds. Add salt and pepper to taste.
2. Add cooked sticky rice to pan. Using two wooden spoons, fold the scallions evenly into rice. The rice should be a light brown color filled with scallions and de-glazed chicken and garlic bits.

Makes 4-6 servings

Note: After roasting the chicken, the skillet should be full of tasty brown bits and caramelized marinade. By de-glazing the pan with the scallions and chicken stock, a lot of wonderful flavor is added to the sticky rice.