• Preheat oven to 400 degrees.

Cook the chicken:

• Pat the chicken thighs dry with a towel. Sprinkle thighs with salt and five spice powder on both sides.
• Heat oil in the pan on medium-high heat. When oil shimmers, lay the thighs in, skin side down. Cook for about 7 minutes, or when the thighs naturally release from the pan and are browned. Make sure to not move or flip the chicken too early—this will ensure the skin is crispy. When chicken is cooked, flip with tongs and remove from heat.
• Sprinkle 2 Tbsp of ginger, shallots, and garlic to the oil, gently shake the pan and nestle the chicken into the aromatics—skin side up so it stays crisp. Place in the oven for 13-15 minutes—there might be some smoke from the oil, but not too much. When thighs are cooked, remove and allow to cool slightly.

Make the sauce:

• While the chicken bakes, in a separate pan, add 2 Tbsp oil. Heat over medium, then add the remaining ginger, shallots, garlic, and the chopped figs and grapes. Cook for about 5 minutes, until ingredients soften, then add molasses, chili oil, and tamari. Reduce down on medium-low heat until the sauce has thickened— 17-20 minutes. When figs, grapes, and aromatics are soft and the liquid has thickened by about half, transfer to a small blender or food processor and pulse until smooth.

Make the pita sandwiches:

• To serve, remove chicken from the bones and roughly chop. Fill the inside of a toasted pita with chicken, veggies, and hoisin or chili sauce.