Pat chicken thighs completely dry with paper towels and season generously with salt on both sides. Set aside at room temperature for 15 minutes.

In a large bowl, combine coconut vinegar, soy sauce, water, crushed garlic, brown sugar, peppercorns, and bay leaves to create the adobo marinade.

Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook without moving for 8-10 minutes until skin is deeply golden and crispy.

Flip chicken thighs and sear the other side for 3 minutes. Remove chicken and set aside on a plate.

Pour off excess fat, leaving about 1 tablespoon in the pan. Add the adobo marinade mixture and bring to a boil, scraping up any browned bits from the bottom.

Return chicken to the pan skin-side up, ensuring the skin stays above the liquid. Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer.

Remove chicken and place on a wire rack set over a baking sheet. Increase heat to high and reduce the braising liquid by half, about 8-10 minutes, until it becomes a glossy glaze.

For extra crispy skin, place chicken under a hot grill for 2-3 minutes while the glaze reduces, watching carefully to prevent burning.

Brush the reduced glaze generously over the crispy chicken thighs. Garnish with sliced spring onions and toasted sesame seeds before serving.