Preheat the oven and prepare the dish. Set the oven to 190°C (fan-assisted) or 200°C conventional. Lightly grease a 9x13 inch baking dish with a drizzle of olive oil. The oil will help the skin release cleanly later.

Pat the chicken dry and season. Use kitchen paper to dry the chicken thighs thoroughly—this is the single most important step for crisp skin. You should feel the surface become tacky, not slippery. Sprinkle both sides with the salt, white pepper, and smoked paprika. Rub gently so the spices adhere.

Whisk the honey garlic sauce. In a small bowl, combine the honey, minced garlic, soy sauce, tomato purée, apple cider vinegar, and toasted sesame oil. Stir until the tomato purée is fully incorporated and the mixture looks glossy and dark amber. The aroma should be pungent with garlic and sweet honey.

Coat the chicken. Lay the seasoned thighs skin-side up in the baking dish, spacing them slightly apart—crowding will steam the skin rather than crisp it. Pour the sauce evenly over each piece, using a spoon to spread it over the skin. Dot the small cubes of butter around the dish, tucking them between the thighs. The butter will melt and help baste the meat.

Bake for the first stage. Place the dish on the middle rack, uncovered, and bake for 25 minutes. At this point, the kitchen will smell sweet and savoury, and the sauce will be bubbling vigorously around the chicken. The skin should be beginning to brown.

Baste and rotate. Remove the dish carefully. Using a spoon, baste the hot sauce from the bottom of the dish over each thigh. The sauce will have thickened slightly and will coat the spoon in a sticky, fragrant glaze. Turn the dish around to ensure even baking.

Bake for the second stage. Return to the oven for another 15–20 minutes. The chicken is done when the internal temperature reaches 74°C at the thickest part, and the skin is a deep golden bronze with patches of darker caramelisation. If you press the skin gently with a spoon, it should feel taut and crackly.

Rest and garnish. Remove the dish from the oven and let it rest for 5 minutes—this allows the juices to redistribute. Just before serving, sprinkle the sliced chives or spring onions and toasted sesame seeds over the top. The green against the glossy brown creates a beautiful restaurant-style contrast.