How to Make It
Combine chicken, vinegar, soy sauce, garlic, chiles, and bay leaves in a large ziplock plastic bag; seal and chill 2 hours or up to overnight. Remove chicken from marinade. Pour marinade through a fine wire-mesh strainer into a bowl, and discard solids. Reserve marinade.
Heat oil in a Dutch oven over medium-high. Cook half of chicken in hot oil until browned on both sides, about 7 minutes. Remove from pan; repeat with remaining chicken. Discard drippings.
Place browned chicken thighs and reserved marinade in pot; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer until chicken is done, about 25 minutes. Spread rice on a platter, and top with chicken.
Increase heat to medium-high; cook sauce until reduced to 1/2 cup, about 6 minutes. Remove from heat. Skim fat from sauce; discard fat.
Drizzle chicken with half of sauce; serve remaining sauce on the side. Sprinkle chicken with scallions, mint, and basil.