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Heat oven to 425°F.
Mix Momofuku Chili Crunch Hot Honey, Momofuku Soy Sauce, and olive oil in a small bowl. Spoon half of the mixture over the chicken, then grate in garlic cloves. Toss until the chicken is thoroughly coated.
Move chicken thighs to a sheet pan and arrange the halved tomatoes around them. Spoon the remaining marinade over the tomatoes and sprinkle everything with a very generous amount of Momofuku Savory Seasoned Salt. Roast for 20–25 minutes until chicken is cooked through (165°F).
Turn the broiler on high and position your oven rack just under the broiler. Broil chicken and tomatoes for 1–2 minutes until the chicken skin is browned and crisped.
Remove from the oven and cover with sliced scallions.
Serve with steamed rice or Momofuku Spicy Soy Noodles, spooning a generous amount of the pan juices over the chicken and tomatoes. Finish with more Momofuku Savory Seasoned Salt as needed to adjust the seasoning.