1Slice chicken thighs into cubes. Season with black pepper, chilli flakes, garlic powder, onion powder, soy sauce, and olive oil. Mix until the color changes.
2Make spicy sauce with light mayo, ketchup, sriracha, minced garlic, ginger powder, rice vinegar, and a dash of milk. Mix to desired consistency.
3Cook chicken in light butter for 5 minutes each side until golden brown and crispy. Add fresh parsley and mix.
4In the same pan, add a piece of butter with chopped onions. Cook for 6-8 minutes until caramelized. Add green onions and carrots with extra seasoning. Mix well.
5Add eggs and keep stirring until scrambled before adding day-old cooked rice.
6Add more soy sauce, oyster sauce, and green onion. Mix until fragrant and delicious.
7Serve with crispy chicken and garlic yum yum sauce.