Honey Garlic Sriracha Chicken

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  Honey(60g)
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  Sriracha sauce(30g)
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  Garlic(19g)
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  Vinegar, Rice(30g)
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  Soy Sauce, Low Sodium(23g)
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  Lime Juice, Fresh(15g)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Vegetable oil(15g)
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  1 Pinch Salt (To Season, If Desired)
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  1 pinch pepper (to season)
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  Green Onion (Scallion)
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  Sesame seeds
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  Lime

Instructions

1. 1In a shallow bowl, whisk together the honey, sriracha sauce, minced fresh garlic, rice vinegar, low sodium soy sauce, and fresh lime juice until well combined. Reserve 4 tablespoons of marinade in a separate container for serving sauce, then add the chicken thighs to the remaining marinade, cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours if time allows).
2. 2Heat the vegetable oil in a large nonstick skillet or cast iron pan over medium-high heat until shimmering, about 1–2 minutes.
3. 3Working in two batches to avoid crowding, sear the chicken thighs skin-side down for 6–8 minutes over medium-high heat, until the skin is golden brown and crispy. Flip the thighs and cook for another 6–8 minutes until the internal temperature reaches 165°F and no pink remains in the thickest part when pierced with a knife. Pour any remaining marinade from the bowl over the chicken during cooking. Transfer cooked chicken to a warm plate, tent loosely with foil, and rest for 5 minutes while you finish the second batch.
4. 4Add the reserved 4 tablespoons of marinade to the hot pan and warm over medium heat for 2–3 minutes, stirring occasionally and scraping up any browned bits from the bottom to incorporate all pan juices into the sauce.
5. 5Divide the cooked chicken evenly into 6 airtight containers while still warm, spooning pan sauce with juices over each portion.
6. 6Garnish each container with sliced green onions, sesame seeds, and lime wedges just before serving, or pack garnishes separately to add fresh before eating.