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Make the broth by adding ginger, spring onion whites, garlic, chicken carcass/bones, soy sauce, sesame oil, and stock cube to a large pot with boiling water
Bring to a strong simmer and cook for at least 1 hour, up to 3 hours
Meanwhile, marinate the chicken thighs by mixing gochujang sauce, miso paste, soy sauce, honey, onion granules, garlic granules, ground coriander, smoked paprika, ground cumin, and black pepper
Leave chicken to marinate for at least 30 minutes, ideally overnight
Add chicken skins to a cold frying pan and heat to medium-high to render out the fat until golden on each side
Remove and set aside chicken skins
Fry the marinated chicken for approximately 5 minutes each side, covered, until golden, crispy and cooked throughout
Remove chicken and allow to rest
Sauté the sliced cabbage in the chicken pan to absorb the flavours
Stir the miso paste through the broth
Serve rice in a bowl, top with chicken, cabbage, spring onion greens, and pour broth over
Finish with chilli oil and serve