Get a large, deep skillet on the stove and add a good glug of oil to it. I’m using avocado oil.
Once the oil is hot, place your chicken thighs in the pan skin side down. Let the chicken cook till the skin is crispy, about 3-4 minutes.
Using the flat of a knife, smash the eight cloves of garlic.
Flip the chicken over and add in the aromats – the smashed garlic, the whole bay leaves and peppercorns – and let everything fry till fragrant, about a minute or two.
Deglaze the pan with a splash of water, then add in the black pepper, soy sauce and apple cider vinegar and give it all a good mix. Flip the chicken again and let everything come to a boil.
Cook the chicken for about 10 minutes, flipping the pieces halfway through.
Check the seasoning in the sauce, then add about two teaspoons worth of Keto sweetener. You may need to adjust this depending on the sweetener you’re using, so taste, taste, taste before adding any more.
After your 10 minutes are up, remove the chicken from the sauce, and let the sauce continue reducing. You want it to become a sticky, syrupy consistency.
Once the sauce is reduced, add the chicken back in and flip it a few times till it’s completely basted and bathed in that sauce. Finish with some spring onion greens and serve over plain cauli rice.