Step 1

Preheat the oven to 375 degrees F.

Step 2

Set a large cast iron oven-proof skillet over a high flame. Season the chicken generously with salt and arrange in the pan skin-side down. Cook for about 5 minutes, until the skin is golden brown and crispy. Flip the thighs and cook for another 3 minutes on the stove, then transfer the pan to the oven. Bake the chicken until the skin has rendered even more fat and the thighs are tender, about 15 minutes.

Step 3

Meanwhile, in a small mixing bowl, combine the coconut oil, tamari, gochujang, vinegar, maple syrup, ginger and garlic.

Step 4

Remove the chicken to a plate and set the pan over medium-low heat. Add the sauce and cook, stirring frequently, until it has thickened and reduced by half, 5 minutes.

Step 5

Add the chicken back to the pan and toss to coat. Garnish with the scallions and serve over rice and gingery greens.