Place rice in a bowl and rinse. Drain water well and set aside.
Add 2 tablespoons ghee or avocado oil to a dutch oven over medium-high heat and add half of garlic. Keep a consistent move of the garlic and cook until it turns a golden brown. Remove from dutch oven, draining the oil, and place in a paper towel-lined ramekin. Set aside.
Add remaining 1 tablespoon of oil to dutch oven. Add ginger and garlic and sauté for 1 minute over medium heat. Lower heat to medium-low and consistently stir mixture for 8-9 minutes. This is to allow the mixture to infuse with the oil. Do not allow mixture to brown, rather, it should remain a golden yellow throughout cooking.
Add chicken thighs and cook for 8 minutes over medium-high heat, until chicken is no longer pink. Season to taste with kosher salt and add fish sauce, then stir. Add rice and cook over medium heat for 2 minutes, stirring to allow flavors to marry.
Add chicken stock and stir constantly. It's important to keep a consistent stir for 10 minutes, as this will allow rice to release starch and thicken the stock.
Once mixture comes to a boil, lower heat to a simmer and cook for 20 minutes, stirring every few minutes. While arroz caldo is cooking, start making hard-boiled eggs. See below
Once cooked, adjust seasoning with kosher salt, fish sauce, if necessary. Add a couple of grinds of pepper and stir. Remove pot from heat and cover. Let stand for 15 minutes. Arroz caldo with continue to thicken.
Ladle arroz caldo into bowls and top with hardboiled eggs, garlic chips, green onion, freshly cracked pepper, a whisper of fish sauce, and a squeeze of calamansi (or lemon juice).