Instructions

• Pat the 1 pound boneless chicken thighs dry with paper towels, season both sides with salt and pepper to taste, and set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
• Add the chicken thighs to the skillet and cook 4–5 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the cooked chicken to a plate and set aside.
• Reduce the heat to medium. In the same skillet (do not wipe it out), add ½ cup brown sugar, ⅓ cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sweet chili sauce, 1 tablespoon freshly grated ginger, 1 teaspoon minced garlic, juice of one lime, and dried red pepper flakes to taste. Whisk continuously to dissolve the sugar and combine the ingredients.
• Bring the sauce to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and becomes glossy.
• Return the cooked chicken to the skillet, spoon the sauce over each piece to coat, and simmer briefly on low until the chicken is well coated and heated through and the sauce clings to the chicken. Remove from heat and serve.