Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes. You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!
Add flour, paprika and herbs to the bag and shake to coat.
Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
Cook 3 minutes on each side or until lightly brown.
Add carrot and onion and cook for 2-3 minutes, stirring constantly.
Add broth, wine, and potatoes and bring to a boil.
Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender.
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.