Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.

Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).

Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160 degrees F. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces. 

Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.

Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.

Combine it all with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.

Serve immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!