Preheat oven to 400 degrees
In a medium-sized mixing bow, whisk together the sauce ingredients: chicken broth, coconut aminos, maple syrup, molasses, Chinese five spice, and 1 tsp sea salt. Set aside
Season chicken thighs with salt and pepper to taste.
In a wide ovenproof pot, such a Dutch oven, brown the chicken thighs in 1 Tbs coconut oil over medium heat, 3 minutes per side. Remove thighs and reserve.
Add chopped onion to the pan. Sauté until softened and translucent, about 3 minutes.
Lower the burner to medium-low, and sauté the garlic and ginger for 1 minute.
Add the sauce mixture and deglaze the pan. Return browned chicken thighs to the pan and coat well in the sauce mixture. Raise heat to high and bring contents just to a boil.
Transfer pan to a 400-degree oven. Cook uncovered for 30 minutes, stirring every 10 minutes.
Remove from oven and toss the chicken to coast in the reduced sauce. Avoid any charred or baked on bits.
Serve over cauliflower rice, if desired.