Marinate the chicken thighs with 1 tablespoon of soy sauce and 1/4 teaspoon salt. Let them marinate for at least 10 minutes.

In a bowl, combine all the sauce ingredients and mix until well combined.

Fully coat each chicken thigh with corn starch or flour on both sides (corn starch gives them a slightly crispier coating, but they both work!)

Heat about 3 tablespoons of oil (enough to fully cover the bottom of the pan) in a large non-stick pan over medium heat. Once the pan is hot, place the prepared chicken thighs in the pan in an even layer. Fry each side for 3-4 minutes until they are crispy and golden brown, and the internal temperature reaches 165°F (75°C).

Plate the fried chicken thighs and add a generous amount of chili lime sauce on each one. Serve with a side of steamed rice and enjoy!