Place the chopped peppers on a baking tray lined with parchment paper. Season with a pinch of salt, pepper, garlic granules and a drizzle of oil. Pop in the oven and roast for 20 minutes.
Pat the chicken thighs dry with some kitchen roll and place them in a large bowl along with the Thai 7 spice seasoning, a drizzle of oil and generously season with salt and pepper - mix well until the chicken is coated in the spice seasoning.
Add all the marinade ingredients to a clean 3 bowl - mix well.
Heat a large cast iron pan or non stick pan on a medium heat. Once hot, add 2 tbsps avocado oil followed by the chicken thighs. Pan fry for 4-5 minutes on each side until nicely coloured and the chicken is cooked through. Remove and set aside.
In the same cast iron or non stick pan, pour in the marinade and allow to simmer away on a medium - low heat for 3-4 minutes making sure to scrape the caramelised bits off the bottom. Stir regularly and keep an eye on it so it doesn't burn - Once the marinade has thickened to your liking, pour into a small bowl.
Serve the chicken thighs with the roasted pepper and spoon over that lovely marinade. I like to top mine with fresh coriander and serve with a mixture a roasted vegetables and brown rice.