In a small bowl, add all the teriyaki sauce ingredients, mix it well and set aside.
Pat dry the chicken thigh with paper towel, poke the chicken skin with fork or knife tip to achieve the crispy skin.
Heat 2 tsp of oil in a non-stick pan or skillet over medium heat. Place the chicken skin side down. Cook for 3-4 minutes until the chicken skin become crispy golden brown.
Flip the chicken and cook for another 3 minutes. Wipe off the excess oil from the pan with the paper towel.
Pour the sauce in and cook with medium heat until the sauce reduce and gets thicken. ( You can use splatter guard to prevent the sauce splatter. )
You can prepare the salad while waiting for the sauce to reduce. Shred the cabbage and carrot into thin strips. Cut cherry tomatoes into half. Mix all the vegetable with sweet chilli sauce and sesame oil. Set aside.
Remove the chicken from the pan and cut into thin slices.
Place the chicken over rice, pour the remaining sauce over the chicken . Topped the salad on the side. (You can serve chicken on its own with salad without rice.)
Serve immediately! Enjoy!