In a bowl, combine the boneless chicken thighs with soy sauce, dark soy sauce, minced garlic, cornstarch, and rice wine. Let it marinate for 15 minutes.

Heat 1 tablespoon of oil in a non-stick pan over medium heat. Load the marinated chicken into the pan, cooking for about 5 minutes until golden and cooked through.

Without rinsing the pan, add 2 tablespoons of oil and toss in the sliced onion and shredded carrot. Stir-fry for roughly 5 minutes until softened and caramelized.

Return the cooked chicken to the pan with the vegetables. Add the chopped spring onion and stir-fry everything together for about 20-30 seconds. Finish with a splash of rice wine and serve immediately.