Spice blend:

• 2tbsp Sichuan peppercorn
• 6 chile de arbol peppers
• 1tsp peppercorns
• small piece of cinnamon
• 1 star anise
• 1/2 tbsp cumin seed
• 2tbsp chicken bouillon powder
• 1tsp brown sugar

Toast everything but the bouillon and sugar over medium heat until fragrant and smokes a bit, then grind everything in a spice grinder.

Chicken (estimating amounts as I did not measure):

• Crushed corn flakes (I think this was about half a large box)
• 3 tbsp spice blend above, divided
• Coconut yogurt (could just use greek yogurt), about 1/2c
• 6 boneless skinless chicken thighs

Pound thighs out so that they’re flat and even. Mix yogurt with 1tbsp of the spice blend. Coat chicken thighs with yogurt mixture. Mix crushed corn flakes with remaining 1tbsp of spice blend. Press thighs into the crushed cornflakes until coated evenly all over.

Place thighs in an air fry and cook at 350F for 18 minutes, then at 400F for 5 minutes.

Sauce (estimating amounts as I did not measure):

• About half a cup of doubanjiang (could use gochujang here or maybe even sriracha)
• 1/4c Korean chile flakes (use something mild if you have to substitute)
• 1c honey
• 1/2c unseasoned rice wine vinegar
• 1/4tsp msg
• 1/2 tbsp corn starch
• 2tbsp sesame seed

While the chicken is cooking, whisk the sauce ingredients together. Cook in a pan over medium heat until it starts to bubble - it should thicken at this point, so remove from heat. When the chicken is ready, dip the chicken into the sauce on both sides, then slice on a cutting board and serve with rice (or put it on a bun and eat it as a sandwich).