In a non-stick skillet over medium heat red chili flakes and oil for 2 minutes. Remove skillet from heat and allow to cool for 1 minute then add garlic, hoisin, and soy sauce; mix pineapple juice and cornstarch together pour in skillet, bring mixture to a boil and remove from heat once thickened.
Season chicken evenly with pepper, granulated garlic and granulated onion on both sides, rub 1 teaspoon of oil evenly on both sides of chicken. Heat a grill pan or non-stick skillet and cook chicken for 2-3 minutes each side. Once second side of chicken is done cooking pour 1 tablespoon of glaze on each side of the chicken. Let them sit in skillet.
In a heavy bottom skillet heat skillet over medium high heat, add oil and onion, cook for 2 minutes constantly stirring onion. Add rice, granulated onion, granulated garlic and pepper; reduce heat to medium cook for 2-3 minutes until rice is hot. Remove from heat.
While that’s cooking heat a small non-stick skillet over medium heat. Add butter once hot add eggs and stir while cooking to scramble eggs for about 2 minutes. Remove from heat.
Add soy sauce to rice stir until rice is brown. Stir in eggs and half the green onions.
To serve pile fried rice on plate, slice chicken and lay on top then drizzle remaining sauce over chicken and garnish with remaining green onions.