Cook the long grain rice in salty water as per the packet instructions. Drain and let cool for 1 hour. Cover with cling film and place in the fridge until really cold, about 3 hours (it can be left overnight).
In a large bowl, combine the lemon juice, garlic, ginger, red chilli, soya sauce, and black pepper. Add the chicken thighs and mix well to ensure the chicken is well coated. Cover with cling film and marinate for 2 to 3 hours or overnight for best results.
Preheat the oven to 200 C / Gas 6.
Pour the ingredients into a roasting tray just large enough to hold the thighs. Arrange the chicken so it is skin side up, and all the ginger, chilli and garlic pieces sit under the chicken. The chicken should be sitting in a nice bath of lemon juice and soya sauce, keeping it moist. However the chicken skin should be uncovered by any wet ingredients at this stage. Coat the thighs with the salt and honey so all the skin is covered. This will ensure the skin goes super crispy.
Bake the chicken in the middle of the oven for 45 minutes or until the chicken is no longer pink in the centre and the skin is crispy. Remove from the oven and allow to rest.
Put a wok onto a high heat until it starts to smoke and then add the oil. When the oil is hot, add the cold rice and coat the rice well and heat through. Push the rice into the sides of the wok, so it heats through evenly. Beat the eggs together with the salt, and add to the wok.
Stir fry everything vigorously, coating the rice with the egg then push the rice into the sides of the wok, and let sit for 30 seconds. Stir and then push into the sides again. Do this for 2 to 3 minutes until the rice starts to go a nice toasted brown colour. Chop the spring onions and then add to the rice and serve immediately with the cooked chicken thighs.