Begin by preparing the teriyaki sauce. In a pan, mix together half a cup of water, half a cup of less sodium soy sauce, a quarter cup of brown sugar, two tablespoons of honey or corn syrup (if using), two tablespoons of marin (if using), two tablespoons of rice vinegar, two heaping teaspoons of minced garlic, and half a teaspoon of minced ginger.

In a small bowl, create a cornstarch slurry by combining two teaspoons of cornstarch with two teaspoons of water.

Heat the teriyaki sauce mixture on the stove until the sugar has dissolved. Then, stir in the cornstarch slurry and mix thoroughly. Allow the sauce to cook until it thickens to your liking, then set it aside to cool before transferring it to a bottle.

Next, chop half a cabbage into your preferred size and prepare half a cup of pre-shredded carrots or one whole carrot. Add two teaspoons of minced garlic to the vegetables.

Heat a black stone or pan and add a drizzle of avocado oil. Add the cabbage, garlic, and carrots to the pan.

Pour in a little water and cover the pan with a dome to steam the vegetables until they are tender but not mushy. Season with a tablespoon of soy sauce, a teaspoon of sesame oil, white pepper, and a pinch of salt.

Prepare the chicken thighs or your choice of protein by cutting them into your desired size. Add them to the pan with oil.

Pour the teriyaki sauce over the chicken and cook until the chicken is fully cooked through.

Serve the chicken alongside rice, and feel free to add extra teriyaki sauce, sriracha, and crunchy garlic chili oil to taste.