Although this step is optional (and not traditional), if crispy chicken chicharron, or crackling, sounds good to you, go ahead and separate the chicken skin from the chicken thighs and set aside.

Then, in a recipient large enough to hold to hold your chicken thighs, mix together the marinade ingredients: ⅓ cup rice vinegar, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, ¼ teaspoon freshly cracked black pepper, 2 bay leaves, 1 tablespoon brown sugar, 4 minced garlic cloves, and 1-2 teaspoons of freshly grated ginger.

Place the chicken thighs into the marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.

Pour the marinade and nestle the chicken thighs into a wok, a rondeau, dutch oven, or other deep-sided pan and bring sauce to a boil, then reduce heat to low and let it simmer for 30 minutes.

Move the chicken thighs to a plate and add the coconut milk continuously stirring until you have a smooth sauce. Add the chicken thighs back to the pan, turning to coat, and cook on low for 5-7 minutes more before serving. Chicken will temp at 165F.

Meanwhile, using a pair of kitchen tongs, place the chicken skin into the air fryer. Sprinkle with salt and pepper and then air fry at 390 for 7-10 minutes or until golden brown and crispy. Add a minute or two to the cook time if any part of the skin still looks flabby.

Serve chicken over white or brown rice, with plenty of sauce. Top with crushed or whole chicken cracklings and green onions. Serve with lime wedges. Dig in!