Arrange a rack in the middle of the oven and heat the oven to 375˚F.
Add white miso paste, honey, kosher salt, and black pepper to the bowl of butter and smash and mix until combined.
Spread 1/4 cup of the miso mixture all over the chicken thighs.
Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken skin side-down and cook undisturbed until the skin is deeply browned and caramelized, about 4 minutes. Flip the chicken and continue to cook until the second side is golden brown, about 2 minutes more. Using tongs, transfer the chicken to a plate skin-side up
Add the onion to the fat in the pot and cook, stirring occasionally, until deeply fragrant and lightly browned, about 1 minute. Add the cabbage and cook, stirring often, until the cabbage is golden brown in spots and wilted by half, about 7 minutes. Add the garlic and remaining miso mixture and cook, stirring occasionally, until the garlic is fragrant and the butter is melted, about 1 minute.
Add dry white wine, Dynasty Premium Fish Sauce and Kikkoman Soy Sauce. Cook, scraping up any browned bits from the bottom of the pot, until the smell of alcohol burns off, about 2 minutes. Turn off the heat.
Return the chicken to the pot skin-side up, placing them on top of the cabbage; pour in any accumulated juices on the plate. Transfer the pot to the oven and bake until the chicken is cooked through and the cabbage is wilted by half, about 30 minutes. Enjoy!
