12bone-in(skinless chicken thights, trimmed, about 5 oz each (if using boneless, 4 oz each))
Freshly ground black pepper to taste
1 jalapeño(sliced (optional))
cilantro(for garnish (optional))
Crisp lettuce leaves(such as Bibb or romaine, for serving)
Heat the oven to 425°F.
In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.
Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl, and turn to coat the pieces well. Arrange the chicken on a rimmed baking sheet, and pour the sauce over it. (If you like, you can refrigerate the chicken at this point, covered, for up to 24 hours.) Roast, turning the chicken occasionally, until it is cooked through and caramelized, 30 to 35 minutes. After roasting, if you wish to brown run them under the broiler 1 or 2 minutes.
Top the chicken with plenty of black pepper, cilantro and jalapeño slices if desired. Serve over lettuce leaves.