Preheat oven 400℉. Season chicken thighs with salt and pepper.
Heat oil and butter in a cast iron pan over medium-high heat. Add chicken thighs, skin side down and cook until golden brown, about 3 minutes, flip chicken pieces and cook for another 3 minutes. Transfer to a plate.
Add onions and sauté for 3-4 minutes, then add garlic and ginger, sauté for about a minute.
To make the sauce, in a small bowl , stir together honey, Thai sauce and coconut aminos and add to the pan/pot. Bring to a boil then lower heat and simmer for 4-5 minutes until you start to see the sauce thickening.
Return the chicken thighs to pan/pot and add pepper chili flakes and place in the oven for 20-25 minutes, until the chicken is cooked through with internal temperature 165℉.
Garnish with parsley and scallions. Serve with basmati or jasmine rice.
