Rub the chicken thighs with sesame oil, then season with salt, pepper, and garlic and onion powders. Heat a non-stick frying pan with two tablespoons of oil over medium low heat, add the chicken skin side down. Cover, leaving just a small crack, and cook for 4-5 minutes, until well-browned. Flip the chicken pieces, cover and cook for another 4-5 minutes or until cooked to at least 165F internal temperature. If the chicken is browning too fast, flip more frequently or lower the temperature. Once the chicken is done, remove from heat, let cool until you can handle it by hand, remove bones and cut into bite size pieces.
In a wok or a large non-stick pan, heat peanut oil (or any cooking oil) over medium-high heat. Add the onions and carrots, and saute for about 2-3 minutes, frequently stirring, until lightly browned. To help the vegetables soften up, lower the heat to medium, add two tablespoons of water, and cover with a lid. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough. Add the garlic and the ginger, and saute for another minute, or until the garlic is fragrant.
Add the rice, soy sauce, butter and white pepper. Mix with the vegetables and saute for about 3-4 minutes, constantly stirring and breaking up any rice clumps. Remove from heat and set aside.
In a separate non-stick pan, cook the eggs slightly, as you would scrambled eggs, constantly scraping and mixing with a spatula. Immediately transfer to the rice and vegetable mix.
Place the wok with the rice and the vegetable mix, and the eggs, back on the stove over medium heat. Add the chicken, water chestnuts, green onions and sesame oil. Gently fold into the rice mix and saute, gently stirring, for 1 minute, to warm up the chicken. Remove from heat and serve immediately.