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Preheat oven to 350ºF.
Remove skins from chicken thighs. Lay skins on tray lined with parchment paper or aluminum foil. Spread the skin out as flat as possible. Sprinkle salt over it then lay another piece of aluminum foil/parchment paper on top. Stack another roasting tray on top and throw into the oven for 30 minutes. When finished, let the skins cool completely before removing from the tray.
First thinly slice onions then slice chicken thighs lengthwise then slice each strip on a bias to get 1.5 inch pieces. Add both to a mixing bowl with sugar, mirin, sake, and soy sauce. Let marinate for as long as you desire.
Crack eggs into a bowl and slightly break up–we want separation between the yolks and the whites.
Heat a pan over medium high heat and add the chicken with its marinade, along with dashi. When the chicken is halfway cooked, flip, cook a few more minutes then add eggs. Cook until egg is about 85-90% of the way fully cooked.
Serve on top of rice with your chicken skin chips, scallion, and nori as garnish.