Place rice cakes into small bowl and cover with cold water, if frozen. Set aside.
Combine Marinade ingredients in large bowl. Mix with spoon. Add chicken. Mix again until well combined. Cover and place in refrigerator. (Let marinate at least 1 hour, but preferably overnight.)
Place Fire Sauce ingredients in food processor. Whiz until pureed. Set aside.
Heat 10 or 12-inch cast iron skillet over medium-high heat. Add about 1 Tbsp of oil to coat the bottom of the pan. When the oil shimmers, brown the chicken: in batches, one layer at a time, making sure not to crowd the pan. It's ok if the chicken is not fully cooked. Transfer to a clean plate. Repeat process until all the chicken is cooked.
Place all browned chicken back into the skillet. Pour the Fire Sauce on top. Mix around with a wooden spoon until chicken is completely coated.
Continue cooking unti the sauce becomes dark red, thick, and reduced a bit, about 12-15 minutes on medium-high heat. The chicken and sauce should bubble somewhat vigorously but not burn. Lower heat, if needed. Also, feel free to water if the sauce looks too dry (about 1 Tbsp at a time). Keep an eye on the sauce, mixing it from time to time.
Remove skillet from heat. Drain rice cakes and scatter over the chicken and fire sauce mixture.
Sprinkle the cheese on top of the rice cakes and chicken, making sure to coat evenly.
Place skillet in 350 F oven until cheese melts, about 5-10 minutes. It should be a gentle melting of cheese. Watch carefully and make sure it doesn't overcook!
Remove from oven. Garnish with sliced green onion and sprinkle of sesame seeds, if desired. Serve immediately and enjoy!