Mark Bittman calls this Hainan Chicken (from the Hainan area in China), but I have eaten this in Singapore as Chicken Rice and it probably has some other names too!
It required a fair amount of time to prepare and put this together, but not that much work. A lot of the time is just waiting (for the chicken to poach).
Poach a whole chicken and then tear it up:
then do pour hot peanut and sesame oil on grated garlic, ginger and chopped spring onions and chilli:
Recipe here, but there are probably hundreds of other recipes out there!