Thinly slice the cremini mushrooms and add to a medium bowl. Dice the yellow onion and add to the same bowl. Mince the garlic cloves and add. Peel and mince the ginger and add.

Cut the chicken thighs into 1-inch pieces. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

In a liquid measuring cup, combine 1 cup of chicken broth and 1/4 cup red miso paste. Whisk until the miso is dissolved.

Heat the unsalted butter and toasted sesame oil in a large skillet over medium heat until melted. Add the mushroom mixture and the remaining 1/2 teaspoon kosher salt. Cook until softened, about 8 minutes.

Add the jasmine rice and cook, stirring occasionally, until lightly toasted, about 1 minute. Stir in the miso mixture.

Add the remaining 2 cups of chicken broth and chicken, stirring to combine. Bring to a boil, then reduce heat to low and cover. Simmer until the chicken is cooked and rice is tender, about 15 minutes.

Remove from heat and stir in 1 cup frozen peas. Garnish with chopped fresh cilantro.