Dice the chicken thigh into bite-sized pieces.

Slice the onion thinly.

Heat salad oil in a frying pan over medium heat. Add chicken skin-side down and cook until browned. Flip and add onions, sauté until softened.

Turn off the heat and add macaroni gratin mix, water, and milk. Stir until the mix dissolves completely.

Cook over medium heat, stirring until thickened. Reduce to low heat and simmer for 3 minutes, stirring occasionally.

In a bowl, mix cooked rice with butter and a pinch of salt and pepper to make butter rice.

Place butter rice in a heatproof dish, pour the macaroni gratin mixture over it, and top with pizza cheese.