Sweet and spicy boneless chicken thighs

It's fun to play to spices and seasonings. Drumsticks and thighs are one of the dishes that allow plenty of room for such experiments. Here is a version of my chicken thighs that has the basic sweet and spicy flavor, but with a twist in its colors and spices.

Recipe: Sweet and spicy boneless chicken thighs (6 pieces)

Ingredients:
- 6 boneless skinless chicken thighs, trimmed of fat
- 1.5 TB white sugar
- 1 tp kosher salt
- 2 tp garlic powder
- 2 tp star anise
- 2 bits of cloves
- 1/2 tp cinnamon powder
- 1/4 tp cumin powder
- 1 TB paprika powder (for color)
- 1/4 tp hot pepper flakes
- 1/3 cup water or beef stock
- 1 stalk of white part of spring onion (optional)

Procedure:
1. Place the chicken thighs on the bottom of a non-stick pan. Sprinkle all the seasonings on top. Allow the thighs to cook on med-high to high heat on stove top. No oil is needed because the thighs have a little fat within.
2. When the chicken meats give out water, turn them and allow the seasonings to mix with the liquid. Let the surfaces of the thighs brown a little in the seasoning.
3. Once the chicken meats look cooked on the surface, turn heat down to medium. Adjust the liquid level in the pan by adding about 1/3 cup of water or beef stock. Keep the liquid level to about 1/6 the height of the meat.
4. Cover the lid and allow the meats to cook in the steam from boiling the liquid on medium heat. It takes
about 20 minutes for the liquid to gradually thicken.
5. Once the liquid has thickened, turn the chicken thighs to coat all sides with the thickened gravy. Add spring onion white, if desired. Allow the gravy to caramelize on the surface of the thighs. But be very careful not to burn the gravy.
6. Cool before serving.