In a small bowl, mix together the spices. Set aside.
Cut each chicken thigh into 1-inch segments and place into a separate bowl.
Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.
Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.
Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper(which should sit inside the dish and directly on top of the chicken pieces) Bake for 8 – 10 minutes or until the chicken is cooked.
Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.