Pat dry and season: Blot the chicken thighs with paper towels. Season both sides with salt and pepper. Dry skin helps crisping and better browning.

Make the sauce base: In a bowl, mix bourbon, soy sauce, brown sugar, rice vinegar, tomato paste, chicken stock, garlic, ginger, sesame oil, and chili flakes. Stir until the sugar dissolves. Set aside.

Brown the chicken: Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add neutral oil. Place thighs skin-side down and cook without moving for 6–8 minutes until the skin is deeply golden and crisp. Flip and cook 3–4 minutes on the second side. Transfer to a plate; pour off excess fat if there’s a lot, leaving about 1 tablespoon in the pan.

Deglaze with bourbon sauce: Pour the sauce mixture into the hot pan. It will sizzle. Use a wooden spoon to scrape up browned bits. Bring to a simmer over medium heat.

Return the chicken: Nestle the thighs back into the pan, skin-side up. Reduce heat to medium-low and simmer gently for 12–15 minutes, spooning sauce over the chicken occasionally. The sauce will thicken and turn glossy.

Optional thickening: If you prefer a super-sticky glaze, whisk cornstarch with 1 tablespoon water to make a slurry. Stir it into the simmering sauce and cook 1–2 minutes more until syrupy.

Finish under the broiler (optional but great): Transfer chicken to a foil-lined sheet, brush generously with the sauce, and broil on high for 2–3 minutes until the glaze bubbles and chars slightly. Keep an eye on it.

Glaze and garnish: Return chicken to the pan (or pour pan sauce over the broiled chicken). Top with sesame seeds and green onions. Taste the sauce and adjust with a splash of vinegar for brightness or a pinch of sugar for sweetness.

Serve: Spoon extra sauce over steamed rice, roasted broccoli, or sautéed green beans. The sticky glaze is the star, so don’t waste a drop.