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Begin by slicing the chicken and marinating it with the marinade ingredients. If using chicken breast, slice it thinly against the grain, then cut those strips into smaller thirds. For thighs or drumsticks, cube the meat into 1-2 cm sized chunks.
Prepare the green onions by slicing the greens very thinly lengthwise and roughly chopping the whites. Place the greens in a bowl of ice water to reduce their pungency, and set the whites aside.
Once the chicken has marinated, combine ¼ cup of corn starch, ¼ cup of potato starch, and ½ cup of water in a bowl. Mix until smooth, then add this mixture to the marinated chicken.
Incorporate the reserved whites of the scallions and the thinly sliced yellow onion into the chicken mixture and fold everything together.
Heat about 3-4 tablespoons of avocado or neutral oil in a large nonstick skillet over medium-high heat until it shimmers.
Pour the chicken mixture into the skillet, spreading it out thinly with a spoon or spatula. Cook for about 4-5 minutes until the bottom is golden brown, then carefully flip it over and cook the other side until golden as well.
Serve the pancake topped with a generous amount of scallions and your choice of dipping sauce. Enjoy!