Flatten the chicken thigh to even thickness, season with salt and pepper, and coat with flour.

Mince the fresh onion and soak in water, then drain. Dice the cherry tomatoes into 5mm cubes.

In a bowl, mix the sauce ingredients (salt, pepper, vinegar, olive oil), then add the minced onion and diced tomatoes to create the fresh onion sauce.

Heat salad oil in a frying pan over medium-low heat. Place the chicken skin-side down and cook until golden brown. Flip and cook on low heat for about 5 minutes until fully cooked.