Season chicken thighs with chilli flakes salt and black pepper.
Place in a roasting tray with chicken stock, thyme and garlic.
Cook in the oven at 160 for 1 hour.
Take out of the oven and allow to cool.
In a pot, soften the red onion, garlic, thyme and tomato paste.
Deglaze with the chicken stock from the roasting tray and reduce by 2/3.
Add the tropical juice glaze, red wine vinegar, hp and ketchup and bring to the boil.
Turn down the heat and whisk in the lime oil then season with salt and pepper.
Take a seasoning tray and season your chicken and lettuce with chilli oil, salt and pepper.
Cook on the braai and brush with the BBQ glaze until the chicken is golden and the lettuce has been char grilled.
Finish with coriander cress and extra glaze!