How to Prepare:

• In a mixing bowl, whisk together the coconut aminos, gochujang, honey, toasted sesame oil, rice vinegar, grated ginger, and minced garlic until well combined.
• Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.
• Preheat your oven to 400°F (200°C). This high temperature will help caramelize the sugars in the marinade, creating a delicious glaze.
• Arrange the marinated chicken thighs in a single layer on a baking dish or sheet pan. Reserve any leftover marinade for basting later. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
• For an extra caramelized finish, baste the chicken with reserved marinade and switch the oven to broil. Broil for an additional 3-5 minutes, keeping a close eye to avoid burning.
• Remove the chicken from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions. Serve with lime wedges for an added burst of flavor.