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Preheat the oven 425F.
Season the chicken thighs all over with salt and pepper.
Add a small coating of oil to the bottom of a large skillet. Add in the chicken skin side down and turn the heat on to medium. Cook the chicken until the skin is golden and crisp, 12-14 minutes.
Flip the chicken and cook on the second side for 2 minutes.
Place the chicken on a sheet tray and transfer to the oven. Bake until cooked (between 180-185 F internal temp), about 15-20 minutes.
While the chicken cooks, add the shallots, garlic and ginger to the pan with the chicken drippings over medium low heat. Cook, stirring, until softened, 2-3 minutes.
Increase heat to medium and add in the cherries, honey, soy sauce, and rice vinegar. Cook until the sauce is bubbly and thickened and cherries start to soften, 2-3 minutes. Use the back of a wooden spoon to crush the cherries slightly as they cook. Turn off the heat while the chicken finishes in the oven.
Add the scallions, mint, cilantro and jalapeño to a small bowl and gently toss. Set aside.
Once cooked, add the chicken back to the pan with the cherries (along with any accumlated juices on the sheet tray) and toss to coat/glaze the chicken in the sauce.
Plate the chicken on a serving platter, and top with cherries and the herb salad all over.