Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).

Transfer thighs to a warm platter and pour the sauce evenly over meat (I basted mine on with a brush to both sides); garnish with green onions.

Sauce: In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick. Use hot. Makes approximately ½ cup of glaze.