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Cut 450g boneless, skinless chicken thighs into 2.5cm pieces, then toss with 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon black pepper until evenly coated.
Place 360g rinsed long-grain white rice in the rice cooker bowl, then arrange the seasoned chicken pieces on top.
Pour in 600ml chicken stock and 2 tablespoons soya sauce, then gently stir the rice so it's completely covered without disturbing the chicken layer.
Scatter 150g frozen mixed vegetables (e.g. peas and carrots) over the top without stirring, allowing them to steam.
Close the lid, select the 'white rice' or 'cook' setting, and cook for about 25-30 minutes, depending on your rice cooker.
When the cooker switches to 'warm', leave it for another 5-10 minutes with the lid closed to allow the steam to redistribute and achieve fluffy rice.
Open the lid carefully, fluff the rice and chicken with a fork, garnish with chopped parsley or sliced spring onions if you like, and serve hot.