6-8 chicken thighs, skin on
5 tablespoons soy sauce or coconut aminos
1/4 cup sweetener of your choice, honey if you are doing paleo
1/4 teaspoon pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Xanthan gum, optional
1. Place the chicken pieces in a gallon size ziploc bag. Mix the remaining ingredients, except the xanthan gum, in a small bowl. Pour the marinade into the bag with the chicken. Close the bag and knead gently to coat all of the chicken pieces. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.
2. Dump the entire contents of the bag into a 9x13" glass baking pan. Arrange the thighs skin side up. Bake at 425º for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm.
3. Skim most of the fat off in the pan and pour remaining juices into a small saucepan. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough as it thickens even more as it cools. Serve the sauce over chicken.