Cut your chicken thighs into 1 inch strips.
Thinly slice your onion.
In a small pan, add dashi stock, soy sauce, mirin, sugar, and sliced onions.
Bring the stock up to a simmer over med-high heat, add your chicken and cook for 3-4 minutes on each side.
Once the chicken is cooked through, pour in the whisked eggs evenly.
Cover with a lid and cook for 2 minutes or until eggs have set.
Lay over rice, top with green onions, and chili crisp.