Score both sides of the chicken thighs, cut into bite-sized pieces, and season lightly with salt and pepper.

Remove stems from shishito peppers and cut into 3-4 pieces.

Slice 1/4 of the green onion finely and chop the remaining 3/4 into larger pieces. Cut dried chilies into small pieces and chop cabbage into large chunks.

Heat 1 tbsp cooking oil in a pan and place chicken thighs skin-side down. Cook over medium heat until the skin is crispy.

Add finely sliced green onion and dried chilies to the pan. Flip the chicken and stir-fry for 3 minutes.

Add garlic cloves and cabbage to the pan. Stir-fry until the cabbage is tender and slightly browned.

Sprinkle sugar over the ingredients and toss for 1 minute to coat evenly.

Add soy sauce, minced garlic, and water. Increase heat to high and simmer until the sauce reduces slightly.

Add shishito peppers and large green onion pieces. Stir-fry until the peppers are cooked to your preference.