Arrange the chicken thigh fillets between two sheets of cling film. Using a kitchen mallet, pound to a uniform thickness of no more than a quarter of an inch thick.
Make the adobo sauce. In a bowl, stir the minced garlic, bay leaves, pepper, rice vinegar and soy sauce.
Place the pounded chicken thigh fillets in a shallow bowl and pour the adobo sauce over them. Cover the bowl and leave to marinate in the fridge for 30 minutes.
Fry the chicken adobo
Pour the cooking oil into a frying pan. Set the heat to medium (if using a thermometer, about 320F).
Strain the chicken thigh fillets and fry (in two batches, if the frying pan cannot hold all of them in a single layer) for about two minutes per side. Scoop out and move to a rack. Cool for five minutes.
Reheat the cooking oil; this time turn up the heat to high (about 375F). Fry the chicken fillets a second time. A minute per side should create a nice caramelized crust if the oil is hot enough. Scoop the chicken out of the oil and move to a rack.
Assemble the canapés
Spread a teaspoonful of liver pâté on each of the toasted pan de sal halves.
Place a chicken fillet on each of the liver pâté-smeared bread.
Lay a fried quail egg over the chicken.
Sprinkle fried garlic and sliced scallions over the eggs and chicken.
Serve the chicken adobo and quail eggs canapés at once.