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Cut the green onion into 1-inch (2.5 cm) pieces. Finely chop the garlic cloves. Grate a small knob of ginger, about ½ teaspoon. Thinly slice the chili peppers.
Make the sauce: In a small container, combine all the sauce ingredients, along with the garlic and ginger. Mix well and set aside. (If you prefer a milder version, reduce the Korean chili pepper flakes and sugar slightly.)
In a large wok (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the chicken and sear for 6 to 7 minutes, or until the bottom is golden brown. (If too much fat renders out, remove some with paper towels so the chicken sears instead of steams. You can also start with a cold pan to reduce oil splatter.)
Using tongs and kitchen scissors, cut the chicken into big, bite-sized pieces. Stir-fry for 2 minutes. (Optionally, use a blowtorch to add a smoky flavor.)
Once the chicken is about 80% cooked, add the green onions and Korean rice cakes. Stir-fry for 1 minute.
Add the sauce and cook over high heat for 2 minutes or until the sauce is reduced and beautifully coats the chicken. (Optionally, finish with one last blast from the blowtorch for extra smokiness.)
Serve with hot rice. Garnish with green onions, sesame seeds, and microgreens if desired. Enjoy!