1-First Step: Mise en place Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper. Gather all ingredients and measure the bang bang sauce components into a bowl so you can whisk them together quickly.

2-Second Step: Make the bang bang sauce Combine the sauce ingredients in a medium bowl: 1/2 cup whole-egg mayonnaise, 1/4 cup sweet chili sauce, 2 tbsp sriracha (optional), 1 tbsp honey, and 1 tbsp lime juice. Whisk until smooth and set aside. Reserve one-quarter of this sauce in a separate bowl for brushing the raw chicken later.

3-Third Step: Prepare the chicken Pound the boneless chicken thighs to an even thickness using a meat mallet or rolling pin. Cut each piece in half if large so pieces are uniform size and cook evenly. Pat the chicken dry with paper towel to encourage browning.

4-Fourth Step: Marinate the chicken In a mixing bowl, combine 1 tsp sweet paprika, 1 tsp onion powder, 1/2 tsp black pepper, 2 tbsp tamari or soy sauce, 1 tbsp brown sugar, and 1 tbsp olive oil. Add the chicken, toss to coat thoroughly, and let sit for at least 5 minutes. For deeper flavor, refrigerate and marinate up to 48 hours.

5-Fifth Step: Arrange and brush Arrange chicken on the prepared tray without overlapping. This prevents steaming and helps form a crispy crust. Brush each piece with the reserved 1/4 portion of bang bang sauce so the raw chicken gets that sticky glaze during baking.

6-Sixth Step: Bake Bake at 220°C (425°F) for 25-30 minutes, or until the chicken is golden and the internal temperature reaches 74°C (165°F). If the top needs extra caramelization, broil on high for 1-3 minutes, watching closely to avoid burning.

7-Final Step: Serve Let the chicken rest for 3 minutes, then drizzle with the remaining bang bang sauce and garnish with thinly sliced spring onions. Serve over steamed rice with shredded red cabbage, julienned carrots, cucumber slices, and extra sauce on the side.