In a container, marinate the chicken thighs with the tamari and water. Let it sit for at least 15 minutes but if you have the time, let it sit for a few hours for even more flavor.

While the chicken is marinating put the garlic, ginger, and red pepper flakes in a small bowl and set aside. In a separate bowl whisk together the rice vinegar, honey, tamari, and water. Set aside.

When the chicken is ready to cook, remove the chicken from the marinade and roll the pieces around in the flour until fully covered. Set the pieces on a separate plate.

Heat the pan with the oil on medium heat. Place the chicken thighs in the skillet and cook until each side is golden brown. Set aside on a separate plate. Make sure to keep the brown bits in the pan for extra flavor for the sauce.

In the same pan on medium heat, add the garlic, ginger, and red pepper and cook for 30 seconds. Then add the rest of the sauce and stir, scraping up the brown bits.

Once the sauce begins to thicken, add the chicken back into the pan and coat each piece with the sauce. Serve with a side of veggies and rice.