Chili Coconut Broth with Sweet and Sticky Chicken

To make the broth, heat a saucepan over medium heat. Add the sliced onion and sauté until softened.

Add the minced garlic and ginger, and cook until fragrant, about 1 minute. Stir in the chili crunch.

Pour in the coconut milk, then add the sugar and a pinch of salt. Stir to combine and bring to a gentle simmer. Keep warm.

While the broth simmers, prepare the chicken. Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper.

Sear the chicken thighs for 4-5 minutes per side, until golden brown and cooked through.

Pour the soy sauce and honey over the chicken. Allow the sauce to bubble and reduce for 1-2 minutes, until it forms a sticky glaze that coats the chicken.

To assemble, place a mound of cooked jasmine rice in a deep bowl.

Ladle the warm chili coconut broth around the rice.

Slice the glazed chicken and arrange it over the rice. Add the steamed baby bok choy to the bowl.

Garnish with fresh cilantro, sesame seeds, and an extra drizzle of chili oil before serving.