Heat the oil in a pan. Cook the chicken thighs with skin side down. Once it is browned, turn it over. Add scallion, cover and simmer for about 5 minutes.
Remove excess oil in the pan. Cook (A) in the pan until the sauce thickens, while coating the sauce on the chicken.
Cut chicken into thick strips. Serve rice on a bowl topped with crumbled nori. Arrange chicken strips, scallions and remaining sauce on top.
