Season chicken thighs with salt and pepper on both sides
Heat oil and fry garlic until golden, being careful not to burn it
Fry sage in the garlic oil until crisp
Pour off most of the oil, leaving about 1 tablespoon
Sear the chicken thighs in the remaining garlic sage oil until crispy
Transfer chicken to the oven to finish cooking
Remove chicken from oven and place on a platter
In the same pan with the fond, add shallots and sweat them down
Add chili flakes to the shallots
Deglaze with apple cider vinegar
Add maple syrup and soy sauce to create the sauce
Spoon the sauce over the chicken and top with crispy garlic and fried sage
