Preheat oven to 400 degrees F (200 degrees C). You can start baking the chicken thighs while you make your BBQ sauce to save time.
Coat the Chicken Thigh (8) on all sides with Olive Oil (2 tablespoon) and season generously with Salt and Pepper (to taste).
Place the chicken skin side up on a rimmed baking sheet and bake for 25 minutes.
Make the BBQ sauce. Heat a saucepan over medium heat, add olive oil and Onion (1/2 cup). Sauté for 2 to 3 minutes until onions are translucent.
Add Garlic (2 clove) and sauté for 1 more minute until they turn golden.
Add in Tomato Sauce (1/4 cup), Brown Sugar (1/2 cup), Apple Cider Vinegar (1/4 cup), Stir until brown sugar is dissolved. Then, stir in Smoked Paprika (1 tablespoon) and Chili Paste (1 tablespoon).
Add in Fresh Strawberry (1 pint), stir and bring to a boil. Once you’ve reached a boil, reduce heat to simmer and simmer for 10 to15 minutes, stirring every minute or so. Your strawberries should boil down, but you may wish to use a masher or immersion blender to achieve desired consistency. Remove from heat before doing so!
When the 25-minute timer goes off for your chicken, remove from the oven.
Coat the top of the chicken (skin-side) with the BBQ sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin and baste the bottom of your chicken.
Place the pan back in the oven for 5 minutes.
Remove from the oven after 5 minutes, flip the chicken so the skin is side up now and baste with the BBQ sauce again.
Turn your broiler on high and return to oven for another 5 to 7 minutes, allowing the chicken to crisp up. Keep a close eye so that the glaze doesn’t burn.
Remove the chicken from the oven and serve with additional BBQ sauce.