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Begin by patting the chicken thighs dry to eliminate any excess moisture, then make small slits in the meat using a knife.
Combine the chopped garlic, matsul, and black pepper with the chicken, allowing it to marinate for a few minutes.
In a separate bowl, mix together 2 tablespoons of matsul, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of gochujang, 1 teaspoon of ketchup, 1 tablespoon of sugar, 2 tablespoons of honey, a dash of ginger, and any leftover chopped garlic to create the sauce.
Heat a pan over medium-high heat and add some avocado oil.
Cook the chicken thighs in the pan, ensuring they are slightly undercooked.
Once cooked, slice the chicken into teriyaki-sized pieces and return them to the pan.
Pour the prepared sauce over the chicken and cook until it adheres to the meat.
Lower the heat and let everything combine for an additional minute.