
Preheat the oven to 200°C/390°F, or 180°C fan-forced.
Line a medium baking dish with foil and then parchment paper. Use a dish that holds the chicken in a fairly snug single layer so the glaze stays concentrated and reduces properly.
Make the glaze by stirring together the garlic, honey, soy sauce, apple cider vinegar, sesame oil, and black pepper in a small bowl.
Slice the red onion into wedges or thick slices and scatter it in the prepared baking dish. Arrange the chicken pieces on top, skin-side down, then pour the glaze evenly over everything.
Bake for 25 minutes. Turn the chicken skin-side up, spoon some of the pan glaze over the top, and continue baking for 25 to 35 minutes, until the chicken is cooked through, deeply browned, and sticky.
If the sauce looks thin, transfer the chicken to a plate and return the dish to the oven for 3 to 5 minutes to reduce the glaze. Return the chicken to the pan and turn it through the glaze to coat well.
Serve hot with steamed rice and greens. Spoon the extra glaze and softened onion over the chicken, then finish with sesame seeds and fresh cilantro.




