Place the chicken thigh skin-side down, make shallow cuts lengthwise, cut in half, and season with salt and pepper.

Slice the garlic thinly. Cut the shungiku into bite-sized pieces, place in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Chop finely.

Mix the shungiku sauce ingredients (shungiku, salt, parmesan cheese, olive oil) in a bowl.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add the chicken skin-side down and cook over medium heat until browned. Flip, cover with a lid, and steam-cook over medium heat for 3 minutes.