In a wok or large skillet over high heat, add 2 tablespoons oil and heat until smoking. Add chicken skin and shallots and cook, stirring constantly, until browned, about 1 minute. Remove chicken skin and shallots and set aside.
Add diced chicken thighs. Cook, stirring constantly, until almost cooked through, about 4 minutes. Add the artichoke. Add sacha or char siu sauce and toss in wok until chicken is browned and cooked through, about 2 minutes. Remove chicken and artichoke and set aside.
Add 1 tablespoon oil. Add ground chicken and cook through, about 4 minutes. Add salt and five-spice powder. Add rice and toss with chicken mix. Add okra, white pepper and fish sauce and cook until heated through, about 1 minute.
Put rice into serving bowl. Top with chicken and artichoke mixture. Mix chicken skin, fried shallots, and celery leaf in a small metal bowl and top rice. Garnish with chives.