Step 1

Combine the coconut aminos and arrowroot starch in a small mixing bowl and whisk until the starch dissolves, including any clumps. Pour the mixture into a small saucepan, add the honey and vinegar, and bring to a boil over medium heat. Reduce the heat to cook at a lively simmer until it's glossy and thick enough to lightly coat a spoon, about 1 minute. Set aside. The sauce keeps in an airtight container in the fridge for up to 3 weeks.

Step 2

Preheat the oven to 350°F.

Step 3

Pat the chicken thighs dry, then lay them, skin-side down, on fresh paper towels to dry the skin especially well to prevent splattering. In a wide, heavy, ovenproof skillet that's at least 2 inches deep, heat the oil over high heat until shimmery. Working in two batches if need be, evenly season the chicken all over with 1 1/2 tablespoons of the salt and add the chicken, skin-side down, to the skillet. Reduce the heat to medium and cook until the skin is deep golden brown and crisp, 8 to 10 minutes. Flip the chicken and cook to give the bottoms a little color, about 3 minutes more, transferring the thighs to a plate as they're done.

Step 4

When all the thighs are ready, return them, skin-side up, to the skillet. Evenly scatter on the scallions, garlic, chile, ginger, and the remaining 1/2 teaspoon of salt, then evenly pour in the stock and the reserved sauce, giving the skillet a gentle shake so they come together.

Step 5

Transfer the pan to the oven and cook, basting after about 15 to 25 minutes, until the sauce is slightly sticky but still plenty saucy and the meat pulls easily away from the bone, about 30 minutes. Sprinkle on the cilantro and serve.