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Thinly slice ½ onion and cut chicken thigh into bite size pieces. Chop green onion and set it aside. In a small bowl, gently whisk 3 eggs and set it aside.
In a skillet or pan, add soy sauce, mirin, water, sugar, and hondashi. Bring to a simmer until sugar and hondashi dissolved.
Add sliced onion to the pan and cook until translucent. Then add chicken pieces and cook until done.
Slowly pour the beaten eggs over the onion and chicken. Cover the pan with a lid and simmer for about 2 minutes, or until the eggs are set. The eggs should be softly set but still slightly runny. Remove the lid.
Divide the cooked rice between 2 serving bowls. Carefully spoon the chicken, onion, and egg mixture over the rice. Garnish with chopped green onion and enjoy!