1. Take the chicken pieces, preferably tenderloins (cut into think slices if using chicken breasts), in a pan or a skillet with 1 1/2 Tbsp of oil. Saute the chicken on both sides with salt and black pepper as needed. Make sure that both sides of the chicken cook thoroughly. 

2. Transfer the cooked chicken to a plate and shred the chicken pieces into small bite-sized pieces with the fork and a knife. 

3. In a wok, take 1 1/2 Tbsp of oil, add 3/4 cup of chopped onions. Saute the onions for a minute or until translucent. Make some space in the center of the pan and add two eggs. Cook the eggs and mix them with the onions. 

4. Add  3 cups of cooked white Rice and the shredded chicken pieces. Mix the chicken and Rice well with eggs and onions.

5. To make the sauce, add 1 Tbsp of mirin, 1 tsp brown sugar, 1 tsp garlic flakes, 1 tsp chili flakes, 1 1/2 Tbsp soy sauce in a small bowl, and mix everything well.

6. Pour the sauce onto the prepared Rice and adjust the salt if needed. Cook the Rice with the sauce for a couple of minutes on high flame. 

7. Add 1/4 cup of cilantro and 1/4 cup of scallions to garnish and serve hot with stir-fried veggies and sauce.