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Start by slicing your chicken and marinating with the marinade ingredients. Let marinate for 15 mins.
If using chicken breast: slice against the grain thinly, yielding thin strips then cut those smaller into thirds.
If using thighs or drumsticks: cube almost mince the meat into 1-2cm sized chunks.
Prepare the green onions by slicing the greens very thinly lengthwise, and roughly chop the whites.
Add the greens to a bowl of ice water to remove the green pungency, and reserve the whites aside.
After the chicken is done marinating, mix ¼ cup corn starch and ¼ cup and ½ cup water. Mix until everything is smooth, then add it to the chicken.
Also add in the whites of the scallions and the thinly sliced yellow onion. Fold together.
In a large nonstick skillet, add about 3-4 tbsp avocado or neutral oil. Allow it to heat up until shiny over medium high heat, then pour in the chicken mixture.
Use a spoon or spatula to spread it thinly, then after about 4-5 minutes of frying flip and repeat on the other side.
Serve with a mountain of scallions and dipping sauce, then enjoy!