Peel and grate the ginger, peel and crush the garlic cloves and dice up the chilli into small pieces.

Layer the chicken thighs in a dish and add the garlic, chilli and ginger.

Drizzle over the tamari (or coconut aminos) and honey. Season with some salt and black pepper.

Massage all ingredients into the chicken thighs and leave in the refrigerator to marinate for a few hours (longer or overnight is better!)

Preheat the oven to 160C (320F).

Heat the sesame oil in a pan (I used the same one I would be cooking the dish in) and brown the chicken thighs for a couple of minutes on each side to colour them. (You can skip this step if you are in a hurry).

Remove the chicken thighs from the pan. Peel and slice the red onions and layer in the bottom of the pan.

Place the chicken thighs on top of the onions and add the stock.

Season well, add the lid and cook for 45 minutes.

Remove the lid and cook for a further 10 minutes to brown the top

Slice up the spring onions (scallions) and sprinkle over the top as a garnish before serving.