Cut each chicken thigh lengthwise, carefully removing the bone and skin. If any pieces are too thick, make a few shallow cuts to ensure even cooking.

Cover the chicken pieces with cling film and lightly beat them with a kitchen hammer to flatten them slightly.

Transfer the flattened chicken onto a baking sheet and sprinkle with a little salt for seasoning.

Spread a thin layer of Korean carrots over each piece of chicken, ensuring good coverage for added flavor.

Grate both the semi-hard cheese and mozzarella on the finest grater.

In a mixing bowl, combine the grated cheeses with the raw egg, mayonnaise, and starch. Mix until you have a homogeneous, tender mass.

Spoon and spread the cheese mixture over the carrots on each piece of chicken, ensuring it covers completely.

Pour a few spoons of water into the bottom of the baking sheet to keep the chicken moist.

Place the baking sheet in an oven preheated to 180°C and bake for 30 to 40 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.