Season the skin side of the chicken with salt and pepper. Turn the chicken over and season the meat side with salt, pepper and garlic powder.
In a bowl, add the cornstarch along with ½ teaspoon salt and ¼ teaspoon black pepper and mix well. Coat the chicken with a thin layer of cornstarch on both sides, dusting off any excess.
In a pan, drizzle in the avocado oil and turn the heat to medium-high. Once the pan is hot, add in the chicken, skin side facing down.
Pan-fry the chicken for 3 minutes on each side or until crispy and golden brown, flipping as needed. Remove and set aside.
Wipe out any excess oil in the pan. Add garlic, honey, chili paste, brown sugar, and soy sauce. Mix to combine and cook over medium high heat until bubbling and thickened.
Add back the chicken and coat in the glaze, or brush it on. Serve with freshly steamed rice and enjoy!
Notes
Pro tip: Managing the heat is very important when cooking this chicken! Start with a medium high heat with the skin side down in a non stick pan, checking to make sure the skin is not burning. Adjust the heat if needed to allow the skin to achieve a nice golden brown color and the chicken is able to cook through (flip multiple times if needed).Storage: You can make the chicken and sauce ahead of time and keep them separate until you are ready to eat! For reheating the chicken, I would recommend heating up the un-sauced chicken for 6-7 minutes at 350F.