Combine Hawaiian Marinade/Sauce ingredients in small mixing bowl; Stir and set aside.

Place chicken thighs in a deep baking dish. Pat dry with clean paper towel. Sprinkle with a little kosher salt and ground black pepper.

Pour about 1/3 of the marinade over the chicken thighs, just enough to be able to coat them.  Place the remaining sauce in a small saucepan and set aside.  Let chicken thighs marinate for 30 minutes.  

Preheat oven to 400 degrees F. 

Place a large, deep cast iron skillet (12 inches) on the stove-top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom.  

Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down into the pan and let sear 3-4 minutes or until the skin is nice and brown. 

Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degree internal temperature). 

Meanwhile, place the saucepan with the leftover sauce in it on the stove top. Let simmer, uncovered, while the chicken is in the oven and allow it to reduce until thickened - it should be able to coat the back of a spoon. Remove from heat and let cool (it will thicken more as it cools). Serve thickened sauce over the chicken, once done.

Let chicken rest 5-10 minutes after coming out of the oven.  

Serve with Grilled Pineapple, Grilled Broccolini, Coconut Cauliflower Rice (Paleo/Whole30), Coconut Rice or Jasmine Rice.