In a small pot on medium heat add the sesame oil, garlic and ginger and cook for 2-3 minutes until fragrant. Pour in the coconut aminos, chicken stock, lemon juice and honey and leave to simmer on medium low heat. Make sure that it is not fulling boiling otherwise the liquid will burn and whisk every 5 minutes or so while it reduces by half.
To prep the chicken, lay the thighs on a cutting board, skin side down. Run a knife down both sides of the bone in the middle and then using kitchen scissors pull the bone up with your fingers and cut the meat away from the bone until it is completely detached. Repeat with the remaining thighs.
Heat 1 tbsp of olive oil on medium high heat in a large oven proof skillet. Season the chicken thighs with salt and pepper and then place them skin side down in the pan. Leave the chicken to cook for approx 5 minutes until the skin is golden in colour and crisp. Flip the chicken over and leave it to cook for another 2-3 minutes.
Once the chicken is golden on both sides, drain the oil from the pan. Pour the reduced sauce over the chicken in the pan and scatter a few of the lemon slices around the chicken. Transfer the pan to the oven and bake for 10 minutes until the sauce has become thick and sticky.
Before serving pour some of the excess sauce from the bottom of the pan over the chicken and garnish with sesame seeds and chopped scallions.
Notes
*You could make this dish with the bones left in the chicken, the cooking time will just have to be increased. I would recommend cooking the chicken as directed on the stove top but baking it in the oven for a total of 30 minutes.