Marinate chicken thighs with rice wine, ginger powder, black pepper, and salt. Set aside.

Prepare vegetables by chopping king oyster mushrooms, onions, chives, and slicing rice cakes.

Mix seasoning ingredients: red pepper powder, red pepper paste, soy sauce, sugar, minced garlic, green onion, curry powder, black pepper, and cooking wine. Adjust sweetness with sugar.

Heat a pan until smoking hot without oil. Sear marinated chicken thighs skin-side down until golden brown, wiping excess oil with a paper towel.

In a separate pan, stir-fry vegetables without oil until slightly charred for a smoky taste.

Toast rice cakes in the chicken pan until crispy.

Caramelize sugar in a hot pan with olive oil to create a smoky glaze. Add seared chicken, charred vegetables, and mix well.

Add prepared seasoning sauce and stir-fry everything together. Top with shredded pizza cheese and melt using residual heat.