Soy‑Ginger Chicken Thigh Bites with Pickled Scallion

Trim and discard the root ends and the dark green tops of the scallions; slice each into 2-inch lengths, then thinly bias-slice into ribbons. Combine in a small bowl with white vinegar, white sugar, and salt. Toss well and set aside to pickle for at least 20 minutes (up to 24 hours refrigerated).

Zest the lemon into a small bowl, then juice it to yield 2 tablespoons. Add to the soy sauce along with minced ginger, minced garlic, and honey. Whisk together and set aside.

Pat the chicken thighs completely dry with paper towels. Cut into 1.5-inch bite-sized pieces. Season evenly with salt and black pepper.

Pour the soy-ginger marinade over the chicken pieces and toss to coat every piece. Marinate for at least 15 minutes at room temperature, or up to 24 hours refrigerated in a sealed container. If marinating more than 30 minutes, use a shallow dish in a single layer.

Heat a large stainless-steel or cast-iron skillet over medium-high heat. Add sunflower oil and let it shimmer and flow easily across the pan, about 90 seconds.

Working in two batches to avoid crowding, add chicken pieces in a single layer with the marinated side down. Sear undisturbed for 4-5 minutes until deeply golden and caramelized at the edges. Flip each piece and cook the second side for 3-4 minutes more.

Spoon the reserved marinade over the chicken in the pan. Reduce heat to medium and cook 2 minutes, turning pieces to coat and glaze. Verify one piece is cooked to 74°C (165°F) at its thickest center. Remove from heat immediately.

Drain any excess liquid from the pickled scallion. Arrange chicken bites on a platter or in meal-prep containers and top with pickled scallion ribbons. Serve over quinoa or white rice if desired.