Preheat the oven to 375 degrees F (190 degrees C).
Set a large cast iron oven-proof skillet over a high flame.
Season the Bone-in, Skin-on Chicken Thigh (4) generously with Sea Salt (to taste) and arrange in the pan skin-side down. Cook for about 5 minutes, until the skin is golden brown and crispy.
Flip the thighs and cook for another 3 minutes on the stove, then transfer the pan to the oven. Bake the chicken until the skin has rendered even more fat and the thighs are tender, about 15 minutes.
Meanwhile, in a small mixing bowl, combine the Coconut Oil (1 tablespoon), Gluten-Free Tamari Soy Sauce (1/4 cup), Gluten-Free Gochujang (2 tablespoon), Rice Vinegar (2 tablespoon), Maple Syrup (1 tablespoon), Fresh Ginger (1 tablespoon) and Garlic (2 clove).
Remove the chicken to a plate and set the pan over medium-low heat. Add the sauce and cook, stirring frequently, until it has thickened and reduced by half, 5 minutes.
Add the chicken back to the pan and toss to coat. Garnish with the Scallion (2) and serve over rice and gingery greens. Serve and enjoy!