Prep the chicken: Pat the thighs dry with paper towels. Season both sides lightly with salt and pepper. Dry chicken browns better and holds sauce well.

Make the sauce: In a bowl, whisk sweet chili sauce, soy sauce, lime juice, garlic, ginger, honey, rice vinegar, and sesame oil. Taste. If you want more heat, add red pepper flakes.

Marinate (quick or long): Add chicken to the sauce and toss to coat. For best flavor, marinate 30 minutes to 4 hours in the fridge. Short on time? Even 10 minutes helps.

Choose your cooking method: Oven roasting is easiest, pan-searing gives the best crust, and grilling adds smoke. Pick what fits your mood and time.

For oven roasting: Heat oven to 425°F (220°C). Line a sheet pan with foil and oil it lightly. Arrange thighs skin-side up. Brush with extra marinade. Roast 25–35 minutes (boneless 20–25), until juices run clear and internal temp hits 175°F for thighs. For extra caramelization, broil 2–3 minutes at the end.

For pan-searing: Heat a large skillet over medium-high. Add 1 tablespoon oil. Place thighs skin-side down and sear 5–7 minutes until deeply browned. Flip, reduce heat to medium, add remaining marinade, and cook 6–10 minutes more, spooning sauce over until thick and sticky and chicken reaches 175°F.

For grilling: Heat grill to medium-high and oil grates. Grill 5–7 minutes per side, basting with marinade in the last few minutes. Move to indirect heat if flare-ups occur. Cook to 175°F.

Rest and garnish: Let chicken rest 5 minutes. Sprinkle with sliced green onions and sesame seeds. Spoon any pan sauce over the top.

Serve: Great with jasmine rice, coconut rice, or noodles. Add steamed broccoli, snap peas, or a crunchy cucumber salad for balance.