Preheat the oven to 420 degrees Fahrenheit and move an oven rack to the shelf that’s third from the top.

Transfer the raw boneless chicken thighs to a large (13” x 9”) casserole dish, and sprinkle with sea salt.

Add the avocado oil, honey, lemon juice, liquid aminos (or soy sauce), rice vinegar, garlic, and black pepper (the marinade ingredients) to a small bowl or measuring cup. Mix together until everything is well combined. If your honey isn’t mixing easily, microwave the marinade for 30 seconds, or until everything stirs together easily without any effort.

Pour the marinade over the chicken thighs and use a spoon to spoon the marinade over the chicken so that everything is well coated. Bake chicken for 20 minutes, or until the thighs reach an internal temperature of 160 degrees F.

Remove the chicken from the oven and baste it by spooning the marinade over the top of the chicken thighs.

Place the oven on the High Broil setting and broil the chicken for 8 to 10 minutes, or until it is golden-brown and crispy.

Serve honey lemon garlic baked chicken thighs with your choice of side dishes and a sprinkle of sesame seeds and chopped green onions on top!