Remove the skin, fat, and bones from the chicken thighs.

In a small bowl, mix the seasonings and marinate the chicken thighs for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Preheat a cast iron griddle. Wipe the griddle with a little vegetable oil.

Once the griddle is hot, cook the chicken thighs until both sides are well browned and cooked through.

While the chicken is cooking, heat a wok with the vegetable oil and sesame oil.

Add the garlic, ginger, and onion, and stir-fry for a few seconds.

Add the eggplant, red bell pepper, and shiitake mushrooms. Stir-fry for a few minutes. Sprinkle with 1 teaspoon of water to create steam and finish cooking until the vegetables are just tender.

Add the cabbage, half of the cilantro, and green onions. Cook for 1 minute.

Add the oyster sauce, mix with the vegetables, and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle with green onions, cilantro, and toasted sesame seeds on top.
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