I was pleasantly surprised by the cook of the chicken thigh. Ok, maybe I lowered my expectations thinking that it's an overpriced food republic gimmick. The size of the chicken thigh, though substantial for single portion, was also much smaller than in pictures, so I wasn't looking for wow on my first bite, but it happened.
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The texture of the skin was springy like white chicken, but tasty like marinated roast chicken. I found out online that the salt which covers the packed chicken absorbs heat from the oven or bottom of the wok, and dissipates it gradually to ensure the perfect cook without any loss of flavour. That explains the smooth and tender meat which slid down the throat easily. The mixed rice has some lup cheong and cherry tomatoes added, but the wet mushiness leaves much to be desired.
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Note that the likelihood of getting a dry throat/major thirst after the meal is high!