Usually in our house, we make the famous Singapore Hainanese Chicken Rice.
Rice ( better if cooked with chicken stock and basil), sliced up Chicken, garlic and red peppers pureed sauce, dark soy sauce , ginger pureed sauce and chicken soup.
Shredded cucumbers, carrots, green onions , even slices of tomatoes really lighten the whole dish.
If you don't like it deconstructed, you can make a combination sauce of all the condiments. So it would look like this:
Just shred some chicken on top of hot rice and add sauce.
More left over chicken? Fry and slice up an omelette, more vegetables and you're ready for wraps.
Wine to pair.
Because the taste is rather bold, I would pair with something white and fruity like a full-bodied Pinot Gris from Alsace, a full-bodied Grüner Veltliner from Austria, German Reisling or Champagne.