In medium sauce pan, place rice with 4 cups of water. Salt (optional), cover and bring to a boil. Reduce heat to a slow boil and cook till tender. Set aside.
In large 4 qt. pan place chicken. Add garlic, onions, and lemon juice. Now add water until almost covered. Add vinegar until covered 1/2 inch above chicken. Bring to a boil for 5 min. Reduce heat to a slow boil. Add soy sauce.
Cook at slow boil for 30 min or until chicken is tender and you can see the bone of the thighs protrude from meat. Stir once during cooking.
Scoop out 1 cup of hot rice on plate. Add 2 Tbsp. of butter. Place 2 thighs on top of rice then add 1/2 cup of juice from pan making sure you get some onions and garlic.