Step 1

In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.

Step 2

Reserve half the sauce for later use. Add your chicken to the remaining sauce in the bowl. Coat the chicken and let marinate for 30 minutes to overnight.

Step 3

Preheat the air fryer to 370 degrees.

Step 4

Remove chicken from the marinade and place it in the air fryer basket, may need to do this in batches.

Step 5

Cook for 18 minutes flipping halfway through.

Step 6

While the chicken is cooking heat your reserved marinade in a small saucepan on low for about 2 minutes. Use the sauce to glaze the chicken thighs.

Step 7

Serve with green onions, enjoy!

Step 8

In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.

Step 9

Pat chicken dry and trim excess fat. Transfer chicken to marinade bowl and let marinate 3 hours to overnight.

Step 10

Preheat oven to 425 degrees F.

Step 11

Transfer chicken to a baking dish or cast-iron skillet with the marinade. Bake for 30 minutes flipping twice so the top does not dry out.

Step 12

Broil for 5 minutes to char the edges of the chicken.

Step 13

Serve chicken with the sauce it's baked in over some rice and veggies. Garnish with green onions, enjoy!

Step 14

In a medium bowl combine soy sauce, avocado oil, sesame oil, ginger, garlic, honey, apple cider vinegar, and sriracha.

Step 15

Heat a large skillet over medium-high heat and add 1 tbsp of cooking oil. Add the chicken to the skillet and season with salt and pepper. Cook chicken 3-4 minutes per side, or until cooked through at 165 degrees and brown on each side.

Step 16

Pour in the sauce and coat the chicken, let it come to a simmer and thicken.

Step 17

Serve chicken with sesame seeds and green onion, enjoy!