Marinate the chicken

• In a bowl, combine the chicken thighs, garlic powder, salt, black pepper, soy sauce, oyster sauce and ginger paste.
• Mix well and marinate for at least 30 minutes.

Coat the chicken

• Add the cornstarch to a separate plate.
• Coat each chicken thigh in the cornstarch, making sure both sides are fully covered.

Fry the chicken

• Heat the oil in a pan over medium-high heat.
• Once hot, cook the chicken in batches for about 5 minutes per side, until golden brown and the internal temperature reaches 165°F.
• Remove and set aside.

Start the honey garlic sauce

• In the same pan, add the minced garlic and cook until fragrant.
• Add the paprika and red pepper flakes and cook for another 10 seconds.

Finish the sauce

• Add the soy sauce, honey and lemon juice.
• Stir and let the sauce simmer for 30-45 seconds.

Coat the chicken in sauce

• Return the chicken to the pan and toss or baste it in the sauce until completely coated.

Make the cucumber salad

• Add the cucumber, tomatoes and red onion to a bowl.
• Season with the salt and pepper, then drizzle the olive oil and squeeze the lemon.
• Mix it all together.

Serve

• Serve the honey garlic chicken over rice with the cucumber salad.