In a mixing bowl, combine chicken thighs with the soy sauces, oyster sauce, black pepper, and cornstarch. Let marinate for at least 10 minutes.

Place a non-stick skillet over medium heat and add enough oil to coat the bottom. Allow the oil to heat until shimmering, about 1-2 minutes.

Carefully add the marinated chicken thighs to the skillet. Sear for 5-7 minutes, turning occasionally until golden brown and cooked to 165°F.

Stir in the white parts of the scallions and sauté for 2-3 minutes until softened and fragrant.

Toss in the green tops of the scallions and cook for an additional 10-20 seconds until wilted slightly.

Remove from heat and serve hot over rice or noodles, garnished with extra scallions.