Begin by marinating your diced chicken thighs in a bowl. Combine soy sauce, teriyaki sauce, and sesame oil, mixing well to coat the chicken thoroughly. Allow to marinate for at least 15 to 30 minutes.

While the chicken marinates, turn on your Blackstone griddle and set it to medium-high heat. Allow to heat up for about 5 minutes and coat with vegetable oil.

Once the griddle is hot, add the marinated chicken in a single layer. Cook for about 5 to 7 minutes, flipping occasionally until browned and reaches an internal temperature of 165°F.

In the same griddle, add another drizzle of vegetable oil, then toss in sliced zucchini and onion. Sauté for 3 to 4 minutes until tender and slightly caramelized.

Push the sautéed vegetables to one side and crack two eggs onto the cleared side. Scramble them vigorously until fully cooked, about 2 minutes.

Add the cold rice and mixed vegetables to the griddle. Stir together, breaking up any clumps and cook for about 2 to 3 minutes.

Return the cooked chicken to the griddle and mix everything together well. Adjust the seasoning to taste.

Transfer the Blackstone Hibachi Chicken to a serving plate. Garnish with chopped green onions and sesame seeds.