Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

Prepare the fried onions and set aside.

Mix the yogurt, chili powder, turmeric, garam masala, ginger/garlic paste, sliced green chili, cumin seeds, salt, cardamom pods, cloves, cinnamon stick, ½ cup mint and ½ cup cilantro, lemon juice and ⅓ the fried onions together, now add the chicken mix well and let marinate 4 hours.

Rinse/wash the rice twice with cold water to remove some of the starches. Then cover with cold water and let the rice soak for 30 minutes.

Warm up the milk and mix in the saffron threads and let sit, set aside.

In a large pot of boiling salted water, we're going to par cook our rice, first add the following seasoning to the salted water, 4 cardamom pods, a split green chili, a cinnamon stick, 2 cloves, 1 tsp cumin seeds. Drain the water from the rice and put the rice in the boiling seasoned water. Turn the burner to high if not already and add the rice and give it a stir. Once the rice comes back to a boil, it is almost done. Taste a grain after 1 minute, it should be par cooked to al dente, but no more then that, as it will finish on the stove. Drain the water retaining the rice and spices.

Time to layer it for the final cook. In a large heavy duty pot, start by cooking the chicken and yogurt spiced marinade for 4 minutes. Now remove ½ the chicken and a little of the yogurt and set aside. Add ½ the rice and spices on top of the portion of chicken, keeping the layers fairly even, then add the rest of the chicken on top of the first rice layer, sprinkle some of the browned onions on top, add ⅓ cup chopped cilantro and mint and then the rest of the rice, the rest of the browned onions, another ¼ cup of cilantro and mint and finish it off with placing spoonful's of the saffron milk across the top. Put a tight fitting lid on and cook at medium/high for 5 minutes and lower to low for another 30 minutes. Let sit for an additional 15 minutes with the lid on.

Serve with a side of Greek plain yogurt and lemon wedge. Enjoy!

Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.

Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

Serve over Jasmin rice.

Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.

If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.

Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.

In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.

Remove the stems and seeds from the dried chili pods, then add them to a pot of boiling water along with the ½ onion. Let simmer on low for 20 minutes, then drain and reserve the chilis and onion.

In a blender add the chilis and onion, the juice of the lime and orange, the garlic cloves, the oregano, cumin, salt and the achiote liquid. Blend until smooth, 1 - 2 minutes.

At this point taste the marinade for salt content. It should be slightly saltier then you would think.

Let the marinade cool down before adding to the chicken thighs. Once cool, add enough of your marinade to the chicken thighs and make sure to mix the thighs and marinade well so all surfaces are coated, then cover with plastic wrap and put in the fridge for a minimum of 4 hours, up to 24 hours. Save any left over marinade, that did not touch the chicken, for future use.

When you're ready to grill these pull them from the fridge 10-15 minutes before you grill them so they shake off their fridge chill. Grilling is best! 4-5 minutes each side depending on the size of the thigh. Slice for tacos or burritos or eat with a side of mashed potatoes, rice or corn. It's delicious any way you use it!