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Start by tossing the cubed thighs in cornstarch then and bake at 475 degrees until crisp, about 40 minutes. For maximum crunch, flip halfway through.
Mix, jelly, soy sauce, garlic, sriracha, and vinegar in a sauce pan and reduce on medium low heat. You want to see lots of bubbles, around 5 minutes.
Add sauce to the chicken nuggets and toss until it's all well mixed.
Add your sauced chicken to a bowl of rice and top with scallions and sesame seeds.