I normally never buy the skinless, boneless chicken pieces, since the fat and bones are essential for flavor and stock-making, but it's what they had at the place I went shopping. At least they had thighs. I marinated them all day in lemon and tangerine juice with garlic, ginger, cardamom, yuzu kosho, and rosemary, then threw them in the wok, followed by pak choi and some of the marinade thickened with flour. Served on brown rice. Not counting the marinating, or turning on the rice cooker beforehand, this took 10 minutes from the first sizzle to the first bite, which was great because I spent all day in the (freezing) woodshop with a tiny space heater.