• In a glass container or ziplock bag, mix together coconut milk, ground ginger, fresh pepper and red pepper flakes. Make sure the coconut milk is mostly broken up and liquid.
• Add chicken thighs and make sure the chicken is completely coated.
• Let marinate in the fridge for about least 4 hours. Mix the chicken around a few times during that 4 hours to make sure things stay coated nicely.
• Preheat oven to 375 degrees F.
• Place chicken on a broiler pan or a baking rack with a catch tray underneath.
• Bake for 30-40 minutes or until chicken is completely cooked.

Sticky Sauce

• About 15 minutes before the chicken is done, add rice vinegar, monk fruit, coconut aminos and red pepper flakes to a large saucepan.
• (optional) if you want the sauce thicker, add the xanthan gum.
• Stir often for about 15 minutes as the sauce thickens.
• Once chicken and sauce are done, place chicken in a platter with an edge and pour the sauce over chicken.