On a warm skillet, add vegetable oil. Once hot, add the minced garlic and green chilli pepper and stir until fragrant, about 20 seconds.

Next, add the butter and stir until melted. Add the bell pepper and red onion and cook until onions are slightly golden and peppers start to soften.

Season the chicken thighs with kosher salt and black pepper. Put them in the skillet, skin facing down. Sear them until golden brown on both sides.

Next, add around 1 cup of water and turn the heat down. Cover and let cook for around 15 minutes, or until a thermometer reads 165° F. Add more water as needed, do not let the liquid evaporate completely. Once they are done, take them out and reserve.

Add the cayenne pepper, soy sauce and sugar to the skillet. Stir well and let it simmer until it thickens. If needed, you can add a little bit of water.

Pour the sauce over the chicken and garnish with freshly chopped scallions or parsley. You can serve it over a rice pilaf or with baked or mashed potatoes.