Soak rice cakes in warm water and set aside. When ready to cook, strain out the water.
Slice chicken thighs into bite size pieces, about 1.5 x 1.5 inches wide, about 6 pieces per thigh. Then transfer to a large bowl.
In a small mixing bowl, combine Marinade ingredients (as listed above). Then pour on top of chicken and mix well. Marinate for at least 10 minutes or longer.
In a large pan set over medium heat, add avocado oil followed by sliced onions. Cook until onions are translucent. Next mix in carrots, cabbage, rice cakes and perilla leaves. Cook until cabbage has softened.
Add chicken with marinade sauce and mix with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way. Once cooked, remove off heat and enjoy!
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