Make the scotch bonnet glaze

• Combine the brown sugar, soy sauce, whiskey, pineapple juice, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, black pepper and salt in a saucepan.
• Add the chopped scotch bonnet and minced garlic.
• Bring to a simmer over medium heat and cook until the glaze thickens and coats the back of a spoon.

Season the chicken

• Pat the chicken thighs dry and season both sides with salt and black pepper.

Sear the chicken

• Heat the vegetable oil in a frying pan over medium-high heat.
• Sear the chicken thighs until golden brown on both sides and almost cooked through.

Glaze the chicken

• Pour the scotch bonnet glaze over the chicken and turn the pieces to coat.
• Simmer, spooning the glaze over the chicken, until sticky, glossy and cooked through.

Rest and serve

• Take the pan off the heat and let the chicken rest so the glaze sets.
• Serve hot, spooning the remaining glaze from the pan over the top.