Slice garlic into rounds and fry in a pan with generous oil until crispy. Remove and set aside.

Using the same oil, sauté the onion until softened.

Cut chicken thigh into 1cm strips and fry in a pan with oil until slightly browned.

Add 1 tbsp rice wine, soy sauce, sugar, rice syrup, and pepper to the chicken. Simmer until the sauce thickens.

Place one tortilla on a baking tray and spread 1 tbsp honey evenly over it.

Layer sautéed onion and garlic over the tortilla.

Sprinkle mozzarella cheese generously over the toppings.

Place the second tortilla on top, arrange cooked chicken in a circular pattern, and sprinkle with more mozzarella, sliced almonds, and walnuts.