Pound the chicken lightly with a meat tenderizer just to flatten the chicken so that it cooks evenly. Cut each thigh into 2 - 3 inch chunks.

In a large glass bowl, mix together the eggs, soy, mochiko, cornstarch, sugar, scallions, garlic, ginger, and furikake. Toss the chicken in the mixture making sure each piece is well coated. Cover and place it the fridge and let marinate overnight.

Mix together the pumpkin puree, sriracha, and fish sauce.

Cover and put in the fridge.

Grate half a head of cabbage and put into a bowl and cover.

Grate some parmesan cheese put in a bowl and cover.

Thinly julienne the white part of a bunch of scallions. They should look like super thin matchsticks. Now put them in ice water for at least 15 minutes. When you're ready to serve, pat the scallions dry with a paper towel.

Preheat a large cast iron or other heavy bottomed skillet over medium-high heat for about 5 minutes, and preheat an oven to 225ºF.

Add about an inch of oil to the pan and let it heat through. Test the hotness by flicking a few drops of water into the oil. It’s ready when it instantly sizzles.

Reduce heat to medium and cook the chickens in batches, make sure not to overcrowd the pan. Cook until golden brown (about 3 minutes per side).

Use a slotted spoon to remove the chicken to a plate lined with paper towels.

When you are ready to serve, wrap about tortillas (depends on how many your serving) in aluminum foil and put them in the preheated oven. Warm them for about 5-10 minutes.

Serve by spooning some salsa into a tortilla, add the chicken, and other fixins.