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Heavily season chicken thighs on both sides with salt and pepper.
Place chicken skin-side down in a cold pan (this helps render fat + crisp the skin).
Turn heat to medium-high and cook 10–12 minutes without touching — chicken will naturally release when the skin is perfectly golden and crispy.
The chicken should be 80–90% cooked skin-side down before flipping.
Flip and cook a further 4–5 minutes on medium heat or until the internal temp reaches 74°C then, remove chicken to a warm plate and set aside (try not to eat the skin… yet).
With the leftover chicken fat (liquid gold), add 1 curry cube and 600ml water.
Simmer 5 minutes until cube dissolves into a glossy curry broth.
Plate up your rice, chicken, pak choi then spoon over all that brothy curry goodness.
Garnish with spring onions, chilli oil and coriander.