What actually makes a chicken rice stall worth queueing for?

Grew up eating chicken rice almost daily, my uncle ran a stall. It is all in the details most people don't notice. First the rice, must be cooked in real chicken fat and stock with ginger and pandan, each grain separate and fragrant, not oily mush. Second the chicken, poached just right so it is tender with that slight gelatinous layer under the skin, then ice-bathed for the smooth texture, timing is everything and only experience gets it right. Third the chilli, freshly pounded with garlic, ginger, calamansi, not from a bottle, this is where most stalls cut corners and fail. Fourth the dark soy drizzle and the ginger-scallion oil. A great plate has all four in harmony. An average stall gets the chicken okay but the rice is bland and the chilli tastes factory. When you find one where the rice alone can be eaten plain and still shiok, that is the one worth queueing for.