1Combine the 2/3 cup of sugar, lime, soy, ginger, garlic and red pepper flakes in a medium bowl and whisk to dissolve the sugar.
2Heat a large skillet over medium high heat and add the chicken skin side down. Saute for 4 to 5 minutes until the skin is golden turn and saute another 4 minutes. Remove to a plate and pour off the fat from the pan. Add the sauce to the pan and return the chicken. Cook over medium low heat covered until cooked through about 12 minutes, turning occasionally.
3Meanwhile combine the carrots and daikon in a large bowl and add the vinegar, salt and 1/4 cup of sugar. Toss well and chill while the chicken is finishing.
4Remove the chicken to a platter and reduce the sauce over high heat until thickened. Pour the sauce over the chicken and surround with the salad. Garnish with the cilantro sprigs and serve.
There’s nothing quite as satisfying as a sheet pan supper that’s high on flavor and low on cleanup. This tangy sheet pan chicken supper gets a little kick from cayenne pepper that’s balanced in the sauce with caramelized grapes.