Put the whole chicken thigh in a bag with enough teriyaki marinade to coat it. Squeeze out extra air, massage it around, and refrigerate about 3 hours.

Start the rice first so it can cook and rest while the chicken cooks.

Pull the chicken from the fridge 15 to 20 minutes before cooking. Let excess marinade drip off, then pat it dry-ish: tacky is fine, wet/glossy is not.

Use a heavy-bottom nonstick pan over medium to medium-high heat with a tiny bit of oil. Cook the thigh whole, smooth side first, about 5 to 7 minutes per side.

Check with a Thermapen in the thickest part. Keep cooking and flipping as needed until the thigh reaches about 175°F; thighs are better at 175 to 185°F than 165°F.

Lower heat to medium-low or low. If there are burnt marinade bits, wipe the pan or move the chicken to a clean spot.

Brush or squeeze clean teriyaki glaze on the smooth side and cook 30 to 60 seconds. Flip, glaze the rough side, and cook another 30 to 60 seconds. Optional final flip for 10 to 20 seconds presentation-side-up.

Rest 5 minutes, slice across the grain, pile over rice, and hit it with a little more clean glaze.