Heat the cooking oil in a frying pan.
Add the chicken thigh fillets to the hot oil, skin side down. Cook until the skin is lightly browned. Flip the fillets over to brown the opposite side.
Pour in the soy sauce and rice wine.
Stir in the ginger and garlic.
Drop in the kaffir lime leaf and chilies.
Cook over medium heat, uncovered with occasional flipping, until only a couple of tablespoonfuls of sauce is left. The sauce will darken and thicken as it reduces. If the temperature is correct, the sauce should have reduced in about 10 minutes and the chicken fillets should be done by that time too.
Scoop out the cooked chicken and move to a chopping board.
Squirt the juice of half a kaffir lime (or a lime or lemon) into the thickened sauce to thin it out a pit and make it pourable.
Slice the chicken into half-inch strips.
Half fill three bowls with rice.
Arrange the chicken strips on top of the rice. Drizzle a tablespoonful or so of sauce over the chicken. Sprinkle with scallions and cashew nuts. Serve at once.