Pat the chicken thighs dry with a paper towel and season evenly on both sides with 1 tsp kosher salt. Allow seasoning to penetrate for at least 10 minutes, ideally uncovered overnight in the refrigerator.
Heat the oven to 400F.
Heat 30 mL cooking oil in a skillet over medium heat. Pat away any moisture released from the chicken thighs with a paper towel. Place the chicken thighs skin side down in the skillet and gently press to maximize surface contact.Cook the chicken thighs until the skin is crispy and golden, about 5 minutes. The chicken should release easily, if the chicken is sticking allow it to continue to cook. Flip the chicken thighs and cook on the second side until golden brown, 2-3 minutes more. Transfer the chicken thighs to a sheet tray to finish cooking in the oven at 400F until the internal temperature registers 190°F measured from the thickest part, about 20 minutes.
Return the skillet over medium heat and add the shallot and garlic. Cook the shallot and garlic until soft and golden, 3-4 minutes. Stir in 10 grams zhacai and 20 grams pine nuts to cook for a few minutes, until the nuts are lightly toasted. Add in the dried chili and stir for a few seconds until just fragrant.
Add 100 mL rice vinegar and 20 grams dried goji berries. Scrape the bottom of the pan while cooking to release the flavorful fond. Simmer until the mixture reduces by half and goji berries are plump, about 5 minutes.
Remove and discard the dried chili (skip this step if using chili flakes). Stir in 45 mL honey until fully dissolved. Taste and adjust seasoning with additional kosher salt if desired. Return the chicken and its drippings to the pan, spooning the sauce over the chicken to coat completely.
Transfer the chicken to a serving plate and spoon the extra sauce over the chicken. Garnish with cilantro leaves and serve hot.
