1️⃣ Marinate the Chicken:

• In a bowl, whisk together soy sauce, pepper, garlic powder, and ginger powder.
• Place chicken thighs in a zip-top bag and pour in the marinade.
• Refrigerate for 1-6 hours for maximum flavor.

2️⃣ Prepare the Chicken:

• Remove the chicken from the marinade and pat dry with paper towels (this helps with even browning). Keep the reserved marinade for later.
• Heat a large skillet over medium-high heat and add vegetable oil.
• Sear the chicken for 5-7 minutes per side, or until nicely browned. Remove from skillet and set aside.

3️⃣ Sauté the Aromatics:

• In the same skillet, add onions and sauté for 3 minutes.
• Stir in minced garlic and cook for another 2 minutes until fragrant.

4️⃣ Deglaze & Cook the Rice:

• Pour the reserved marinade into the skillet to deglaze the pan.
• Cook for 5 minutes, allowing the marinade to reduce by half.
• Add chicken broth and rice, then bring to a boil.
• Reduce heat to medium-low, cover, and cook for 10 minutes.
• Stir with a fork, making sure the rice isn’t sticking to the bottom.

5️⃣ Finish Cooking:

• Arrange the chicken thighs on top of the rice.
• Cover and cook on low heat for 10-15 minutes, or until the rice is fully cooked and tender.

6️⃣ Serve & Enjoy:

• Drizzle with Yum Yum sauce and garnish with chopped chives or scallions.
• Serve hot and enjoy a hibachi-style feast at home!