Cover chicken thighs in 1 cup of Southeast Asia sauce. Preheat oven to 350 degrees. When ready to cook, place the chicken on parchment paper on a baking sheet leaving all the sauce that sticks to it on the chicken and discarding the rest. Place in oven for about 25-40 minutes until chicken is firm to the touch and an internal temperature of 165 degrees.\nWhile the chicken is roasting, rinse short grain rice in a fine mesh strainer with cool water for 30 seconds. Drain well over a bowl (for ~2 minutes) and put into a rice cooker or pot with an equal amount (1 cup) of cool water and 1 tsp of salt. Start rice cooker or simmer in pot on low covered for 20 minutes. When chicken is done roasting, put panko breadcrumbs onto a baking sheet and toast for 5 minutes in the oven. Whisk together 1\/2 cup Southeast Asia sauce, lemon juice and olive oil to make a dressing. Combine in a mixing bowl with kale, red peppers, raisins and pine nuts. Toss well to coat.\nPlace kale salad in 4 bowls, or serve family style, and garnish with crispy breadcrumbs. Place rice on plates with chicken on top and enjoy!