Preheat the oven to 400°F.

Pat the chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.

Add the cornstarch to a shallow plate. Dredge each chicken thigh in the cornstarch, coating all sides evenly. Shake off any excess and set aside.

In a large, oven-safe skillet over medium-high heat, add the oil. Once hot, add the chicken thighs. Sear for 4-6 minutes per side, until golden brown. The chicken will not be fully cooked at this stage and may stick to the pan, so carefully loosen it when flipping.

Pour the firecracker sauce over the chicken. Let it simmer for 1-2 minutes, then transfer the skillet to the oven. Bake for 6 minutes, or until the internal temperature of the chicken reaches 165°F.

Spoon the sauce over the chicken. Garnish with green onion and parsley. Serve immediately.