Preheat oven to 425℉.
Place the first 5 ingredients in a small bowl.
Add the soy sauce.
Add the rice vineagar.
Add the sesame seed oil and neutral oil.
Add the sugar.
Add the coconut milk.
Arrange the chicken thighs on a large nonstick sheet pan ensuring each one is unfolded, laying flat, and in one layer.
Sprinkle the carrots and onions.
Pour sauce over everything. Toss well, keeping the meat in one layer.
Bake for about 30 minutes, turning pieces over at the half way mark.
Cook until internal temperature reaches 165°F. Chicken should be golden and sauce reduced by half.
Serve on cooked basmati rice or cooked rice noodles, ladling a little of the sauce on top. Garnish with chopped peanuts, sliced scallions, chopped cilantro, and a squeeze of lime juice.