Step 1

Using a measuring cup, measure out ingredients to make the coco aminos sauce. Set aside.

Step 2

Minced the garlic and slice up green onion or chop cilantro for the garnish. Set aside. Also, slice the lime in half. Set aside.

Step 3

Prepare a baking sheet and line it first with a sheet of foil for easy clean up. Then, layer with paper towels. Use kitchen sheers to trim away any excess skin and some of the visible fat from the thighs and discard. Rinse the chicken thighs under cold water and place them on the prepared baking sheet. Then, take a few more paper towels and blot the top of the thighs to absorb any moisture.

Step 4

Use kitchen shears to cut each chicken thigh length-wise alongside the bone. Sprinkle the seasoning on both sides of the thighs and massage the seasoning into the meat making sure the thighs are evenly coated. Dredge the skin side in the all-purpose flour and gently shake to remove any excess flour.

Step 5

Place a skillet over medium-high heat. When hot, add the oil then the chicken SKIN SIDE DOWN and pan fry for 5 minutes or until the skin forms a crispy outer coating. Flip and pan fry the other side for 3 to 5 minutes. Remove the chicken from the skillet and place on a clean plate. Remove some of the oil from the skillet, KEEPING ONLY ABOUT 2 TABLESPOONS.

Step 6

Lower the heat just a little and add your minced garlic and quickly saute for about 10 seconds making sure it doesn't burn. Pour in the coco aminos mixture and gently stir. Add the chicken thighs back to the skillet. Turn the heat up to medium. Allow the coco aminos mixture to come to a gently boil.

Step 7

Turn it down to simmer and allows the mixture to reduce and thicken to create a sauce. Meanwhile, baste the chicken with the sauce REPEATEDLY, so the thighs turn a deep caramelized color. Let it simmer for 30 minutes.

Step 8

At the 30 minute mark, squeeze the juice of a fresh lime over the thighs and garnish. Serve over steamed rice and enjoy.