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Thinly slice the onion and cut the chicken thigh into small bite sized pieces.
In a small bowl or measuring cup, stir together the All-Purpose Stir-Fry Sauce and broth.
Pour the sauce into an 8-inch non-stick or cast iron skillet.
Add the sliced onion and chicken pieces to the pan and make sure the pieces are in a single layer in the sauce.
Turn the heat to medium high and bring the sauce to a simmer. Lower the heat to maintain a simmer, about medium low, and cover the pan.
Cook, covered, until the chicken is fully cooked and the onion is tender, about 5 minutes.
In a small bowl, whisk the egg until nice and frothy.
Slowly drizzle the whisked eggs over the chicken and onions. Cook, covered, on medium low heat until the egg is set to your preferred doneness. It should take about 2 minutes or so.
Scoop some cooked cauliflower rice (or white rice) into a bowl and carefully transfer the chicken, egg, and sauce on top. Sprinkle the top with sliced scallions and shichimi togarashi, if desired.