In a large bowl put the milk and lemon juice and add the thighs mix well around and cover for 30-40 mins to tenderise. Then dry with kitchen paper. Disgard the milk.

In a large bowl, combine soy sauce, oil, honey, chili garlic sauce, lime juice, garlic, chilli flakes and ginger. Add chicken thighs to bowl and toss to coat. Cover and refrigerate for at least 30 minutes.

Meanwhile, in a small saucepan over medium heat, bring left over marinade to a boil. Reduce heat and simmer until sauce thickens slightly, 4 to 5 minutes.

Brush sauce over thighs and garnish with green onions serve over rice (any extra sauce in a small bowl at the side for dipping) - ENJOY :P