Preheat the oven to 180C/355F.
Slowly blend the soy sauce into the peanut butter in a jug or medium bowl, then blend in the coconut milk & stock/corn flour.
Stir in the minced garlic, chopped ginger, honey, rice vinegar and chopped chilis.
Arrange the chicken thighs in a large baking dish (A medium round baking dish, or a 9 x 12 inch rectangular one), then pour the sauce all over them.
Cover with aluminium foil and bake for about 40 minutes or until the chicken is cooked through and the sauce bubbling and thickened a little. 10 minutes before the end of the cooking time, remove the foil, spoon the sauce all over the chicken again and then return to the oven uncovered.
Spoon the chicken and sauce into individual bowls over rice or rice noodles (or into one nice larger serving dish with a separate bowl of rice/noodles).
Sprinkle the spring onions, peanuts and remaining chili over. Eat immediately with lime wedges and poppadoms/naan bread if you like. Also serve extra chilis on the side if you like.
