4 large, boneless chicken thighs or leg and thighs, with skin
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 shallots, diced
3 large mushrooms, thinly sliced
1 to 2 jalapenos, chopped with seeds
1 tablespoon ground cumin
1 cup chicken stock
3/4 cup half-and-half or heavy cream
1/2 bunch cilantro, stems and leaves separated
2 egg yolks
1 1/2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 cups cooked rice, for serving
4 grilled scallions, for serving

Pickled Tomato Salsa:
1 pound tomatoes, diced
1/2 bunch scallions, white and green parts, thinly sliced
2 to 3 serrano chiles, with seeds, thinly sliced in rounds
1/2 cup white vinegar
2 1/2 tablespoons brown sugar
2 teaspoons salt
4 teaspoons freshly grated ginger
1 tablespoon minced garlic
2 teaspoons yellow mustard seeds
2 teaspoons cracked black peppercorns
2 teaspoons ground cumin
1 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup extra-virgin olive oil