Preheat oven to 200C.
Pat dry chicken and season with salt and pepper.
Heat frying pan on medium-high.
Add oil and allow to heat until shimmering, not smoking.
Place chicken in, skin side down.
Let it cook for until skin is seared and golden, about 10 minutes.
Transfer chicken to a lightly greased baking tray, skin side up.
Bake for 15-20 minutes or until chicken is cooked through and skin crispy.
Meanwhile, mix honey, lime juice, fish sauce, and sriracha sauce in a bowl.
Using the same frying pan, drain off excess oil, but do not clean/wash.
Over medium heat, add sauce mixture into pan and reduce until glaze consistency, stirring often. Be careful not to burn it.
When chicken is done, coat chicken in prepared glaze, spooning it over the crispy chicken.
Garnish with spring onions and serve.