In a bowl, combine marinade ingredients and add the chicken. Set aside in the refrigerator for at least 3 hours.
In a pot over medium heat, combine chicken stock and marinade with chicken and bring to a boil. Simmer for about 20 to 30 minutes. Remove chicken and continue reducing the sauce. Add cornstarch slurry and mix the thickened sauce. Set aside and strain.
Pat dry the chicken and shred it into flakes.
In a pan, heat annatto oil and saute chicken shreds until crisp. Add a bit of the sauce, about 1/2 cup, and mix.
Serve with the sauce, cooked rice, and sunny side up. Enjoy hot!