I chose to bake this dish in the oven as a time saver, it does cause the coconut milk to separate, but doesn’t compromise the taste. 

• 8 boneless, skinless chicken thighs
• 3/4 cup canned coconut milk, full fat, shaken before use
• 1 T fresh minced ginger, or 1/4 teaspoon ground ginger
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon hot chili flakes
• 1/2 cup rice vinegar
• 2 Tablespoons wheat-free Tamari (for gluten-free) or low sodium soy sauce
• 1/4 cup honey
• 1/4 to 1/2 teaspoon crushed red pepper (optional)
• 3 green onions, cut into small slices

Prepare Chicken:  Rinse the chicken and pat dry.  Pull the thighs open and lay flat in a shallow baking dish.  Add coconut milk, ginger, and both kinds of pepper to coat chicken.  Cover and chill for at least 1 hour, and up to one day. 

Cook Chicken:  Bake in an oven preheated to 350 degree for 20 to 30 minutes; or sauté the thighs over medium high heat until cooked through. 

Prepare Glaze:  While the chicken is cooking, combine the rice vinegar through the crushed red pepper in a small saucepan.  Bring to a boil over medium-high heat and cook until the mixture is reduce to about 1/3 to 1/2 cup, about 8 to 10 minutes.

Serve:  Pour the chili glaze over the chicken and sprinkle with the green onions.  Serve over a bed of brown rice or quinoa.

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