Debone your chicken thighs, keeping the skin on. Place the chicken skin-side down on a frying pan. Cook on a low-medium heat for 10 mins until the skin gets really crispy. Remove the chicken, leaving the chicken fat behind and chop the chicken into small bites.

Combine the sriracha, honey, soy sauce and the water in a bowl.

Finely chop the spring onions and garlic. Save a handful of spring onions and then add the other spring onions and garlic to the chicken fat and cook for 5 mins with a pinch of salt until softened and fragrant.

Pour in the sauce and your chicken pieces and bring to a bubble until the sauce is thick and the chicken is cooked through.

Sprinkle over the saved spring onions and toasted sesame seeds. Serve with steamed rice and enjoy