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In a bowl, sprinkle chicken thighs on both sides with salt and pepper. Cover with plastic wrap and marinate.
Heat oil in a cast iron pan, add chicken thighs, and sear over medium heat. Crosscut a whole head of garlic, slice the peeled onion in half, and add to the pan. Add thyme and minced garlic and sear until garlic, onion, and chicken are golden brown.
Add rice wine, lime juice, light soy sauce and chicken stock to the pan, season with salt and pepper. Cover and reduce heat. Simmer on low for 20 minutes or until sauce thickens.
Transfer the chicken to the baking sheet, and bake at 400ºF/200ºC for 6 minutes.
Strain the chicken sauce into a small saucepan. Add butter, balsamic vinegar, sugar and dark soy sauce, and bring to a boil. Mix cornstarch with 1 tablespoon of water to make a slurry, pour it into the pan and cook until thickened, stirring occasionally. Remove from heat.
Remove chicken from oven and slice. Spoon a portion of the sauce onto a plate, and place chicken slices on top.
Drizzle remaining sauce over the chicken and garnish with seared garlic and onion, pea shoots, cherry belle radish slices, freshly grated lime zest, and microgreens, serve immediately.