1 3/4 pound bone-in, skin-on chicken thighs (this is 4 meaty thighs)
1 1/2 tsp. Gourmet Garden Garlic Paste (or 3 garlic cloves, finely minced)
1 1/2 tsp. Gourmet Garden Ginger Paste (or a 1 1/2-inch piece of ginger, peeled and finely minced)
1/4 cup apricot preserves
2 tsp. soy sauce
1/4 tsp. chile powder
1/2 tsp. hot sauce

Heat oven to 350F degrees. Lightly mist an 8-inch square baking dish with nonstick spray and set aside. Snip any large globs of fat off chicken and discard (I leave the skin on because I like it!), and place chicken in prepared dish. To a small bowl, add garlic, ginger, apricot preserves, soy sauce, chile powder and hot sauce, and stir well to combine. Spoon most of sauce over chicken, spreading to cover with the back of the spoon. Reserve a little bit of sauce (maybe ~ 4 tsp.) for serving time. Bake for 50 minutes. Remove pan from oven and allow chicken to cool for about 5 minutes. Serve, spooning remaining sauce over top if you like. Accompany with a green salad, another vegetable like carrots or broccoli, and rice or potatoes if you like.