Preheat the oven to 200°C/180°C fan/gas mark 6.
In a jug, combine the tamarind, honey, fish sauce, soy sauce, sesame oil, garlic and salt.
Pour half the sauce into a roasting tray, then add the spring onions. Score each chicken thigh twice, then place on top, skin side up. Coat the flesh but leave the skin dry. Reserve the remaining sauce for drizzling over the finished dish. If you have time, leave to marinate for at least 20 minutes – if not, proceed to the next step.
Sprinkle each chicken thigh with sea salt flakes and a touch of black pepper, then place in the oven for 40–50 minutes, or until cooked through. If you like a crispier skin, heat the grill to high and place the tray under it for a minute or two, or until the skin is done to your liking.
Once ready, sprinkle the chicken with thinly sliced spring onion. Combine the tray juices with the leftover sauce and drizzle over liberally. Great with bowls of rice, Cucumber pickle (see page 183 of Dominique’s Kitchen) and Garlicky green beans (see page 168 of Dominique’s Kitchen), sprinkled with a few spoonfuls of Peanut serundeng (see page 163 of Dominique’s Kitchen).