Preheat the oven to 420°F and position a rack on the third shelf from the top.
Place the raw chicken thighs in a 13x9-inch casserole dish and sprinkle evenly with 1/2 teaspoon sea salt.
In a small bowl or measuring cup combine 1½ tablespoons avocado oil, 1/3 cup honey, 1/4 cup fresh lemon juice, 1 tablespoon liquid aminos (or soy sauce), 2 tablespoons rice vinegar, 5 minced garlic cloves, and 1/2 teaspoon black pepper. Stir until fully combined; microwave 20–30 seconds if the honey is too thick to mix.
Pour the marinade evenly over the chicken and use a spoon to coat each thigh thoroughly with the mixture.
Bake the chicken at 420°F for about 20 minutes, or until the thickest part reaches 160°F on an instant‑read thermometer.
Remove the dish from the oven and baste the thighs with the pan marinade using a spoon.
Set the oven to High Broil and return the chicken to broil for 8–10 minutes, watching closely, until the tops are golden brown and slightly crispy.
Let the chicken rest a few minutes, then serve with desired sides and optional sesame seeds and chopped green onions.
