Preheat oven to 425F. Take the chicken thighs out of the fridge and pat dry with paper towels. Leave them to rest for a few minutes on paper towels and then pat the tops dry before seasoning.

While chicken is resting, In a small ramekin or container mix together olive oil, reduced sugar ketchup, rice wine vinegar, sriracha, minced garlic, and minced ginger. Once mixed, you’ll notice that the oils are usually floating at the top. Add xanthan gum and mix well – the result should be a thickened paste of sorts.

With skin side up, season the top of the chicken well with salt and pepper. Be generous with the seasoning, completely coating with kosher salt and black pepper.

Using your hands and fingers, rub the sauce all over the chicken thighs. Make sure you cover all of the chicken thigh, bottom included. When each piece is thoroughly covered, transfer to a wire rack.

Place the wire rack over a baking sheet covered with foil. Place the chicken on the rack and bake for 40-50 minutes. I normally suggest a 50 minute range, but depending on the output of your stove, it may be slightly less.

Remove chicken from the oven and allow to rest for a few minutes. It should look crisp and slightly blackened – like you just pulled it off of the grill.

Mix spinach, red pepper flakes, and the leftover chicken fat from the pan together. Add salt and pepper if you need to, then serve warm! Don’t be surprised at how fast this disappears.