Warm oil in a saute pan over medium-high heat. Then, add half of the chicken, top side down, and cook until golden brown, 5-8 minutes. Transfer the chicken to a plate. Repeat until all the chicken has had a chance to brown.
When the chicken is done cooking and set aside, lower the heat and add onion, bell pepper scallion whites, garlic, gochujang, and two tablespoons of jerk seasoning to the pan. Cook over medium heat until onions soften.
Stir in soy sauce, lime juice, and 1 ½ cup water. Bring to a simmer, scraping up any brown bits.
Return the chicken to the saute pan, cover, and reduce heat to medium-low. Simmer for about 12 minutes.
Transfer the chicken to a serving platter and cook the liquid over medium-high heat, stirring regularly until the gravy thickens, 7-10 minutes.
Pour the mixture over the chicken and garnish with scallion greens to serve.
The inspiration for this recipe can be found at Milkstreet.
Use a heavy-bottomed pot like a Dutch oven to help distribute heat and prevent the chicken from sticking to the bottom; this will also help the chicken cook more evenly.
Take your time browning the chicken; this renders the fat from the chicken thighs, ensuring your sauce ends up thick and not greasy.
Remove the chicken thighs to thicken the sauce, and cook for another 10 minutes; doing so will help the sauce thicken and deepen the flavor.
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.