Dice onion, slice sweet peppers into 1/4 inch thick rounds (as pictured). Set aside.

In a small mixing bowl, combine soy sauce, dark soy sauce, sake, rice vinegar, honey, fish sauce, garlic, ginger, sesame oil, oregano, thyme, gochugaru/red pepper flakes, minced chipotles in adobo sauce, and white pepper. Stir to incorporate and set aside.

Heat a large skillet on medium/medium-high, and fry 4-5 strips of bacon until crispy. Remove, roughly chop, and set aside.

Dab a majority of the excess oil from the still-hot pan so that only a tablespoon or two is left, then add diced onion, salt, 1 tsp light oil, and 1/4 cup water. Cover and let cook until water has evaporated and a fond has begun forming on the bottom of the pan. Repeat 2-3 times until onions have softened and caramelized, deglazing pan with 1/4 cup water, incorporating fond, repeat. This takes about 7-10 minutes in total (be vigilant!)

When onions have begin caramelizing, clear spots on the pan per each chicken thigh and add chicken thighs skin-side down. Let cook 5-7 minutes or until skin has begun to crisp.

Flip chicken thighs and add sliced sweet peppers, chopped bacon, and sauce (see step 3). Bring sauce to a boil then reduce heat to a simmer. Let cook for about 15-20 minutes, occasionally spooning the sauce over top of the chicken thighs, or until chicken has cooked through to 165F.

(Optional: Remove chicken thighs to a place and continue reducing sauce on a simmer until you have reached your desired thickness.)

Remove from heat and add lime juice and cilantro. Serve with edamame rice.