Heat a large non-stick pan with a some vegetable oil on a medium heat. Add the chicken thighs and cook for 2-3 minutes each side, or until slightly browned. Transfer to a plate.
Add the onion to the pan and cook for 5-6 minutes, until softened. Once the chicken has softened, reduce the heat to low and add the chicken thighs back in. Add the bay leaves, garlic, soy sauce and 1tbsp of water and cook, covered, for 8-10 minutes or until the sauce has reduced slightly.
Meanwhile, add the basmati rice and 250ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, add the tenderstem broccoli and chopped green beans. Reduce the heat to very love and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Once reduced, add the cider vinegar and chopped ginger to the chicken and cook, covered, for a further 5-6 minutes or until cooked though. Season the chicken with generous grind of black pepper and transfer it to a clean board. Shred the chicken apart with two forks.
Return the chicken to the pan and give everything a good mix up - this is your chicken adobo. Serve the chicken over the rice and vegetable mix and garnish with spring onion and chilli.