Preheat oven to 400 degrees F (200 degrees C).
Put the Jalapeño Pepper (1) in a non-reactive heatproof bowl. Place the Golden Raisins (1/2 cup) in the bowl with the raisins, and set aside.
Season Chicken Thigh (6) with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
Place a large, wide skillet over medium heat. Toast the Cumin Seeds (1 tablespoon) and Ground Coriander (1 teaspoon), just until fragrant and spices have bloomed, about 1 minute.
Add Olive Oil (1/3 cup) and combine with spices. Stir in Carrot (1), Onion (1), Garlic (6 clove), and cook until the onions are translucent, but not browned. 5 – 8 minutes.
Add the Sherry Vinegar (2/3 cup), Water (1/2 cup), Bay Leaf (1), and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
Wipe the skillet clean and place over medium heat, add 2 Tbsp of olive oil. When the oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time. Cook until the skin is crispy, about 8 minutes.
Once the skin is crispy, flip over and cook an additional minute or so on the other side. Set chicken aside.
Return the vinegar mixture to the pan, stirring around and scraping up any bits of fond on the bottom of the pan. Nestle all of the chicken back into the pan and place in the oven uncovered for about 15 minutes until chicken is cooked through.
Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the Fresh Mint Leaves (3/4 cup) on top and serve.