1/4 c. low-sodium soy sauce
3 tbsp. honey
3 cloves garlic, minced
1/4 c. freshly chopped cilantro, plus more for garnish
Juice of 1 lime
1 tsp. sriracha
4 bone-in skin-on chicken thighs
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 tbsp. Sesame seeds, for garnish
Cooked jasmine rice, for serving
1. Preheat oven to 425°. Make sauce: In a medium bowl, whisk together soy sauce, honey, garlic, cilantro, lime juice, and Sriracha.
2. Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken skin side down 2 minutes, then flip and let cook 2 minutes more. Pour over glaze and transfer to oven.
3. Bake until chicken is cooked through, 20 minutes.
4. Garnish chicken with sesame seeds and more cilantro and serve over rice with pan sauce.