Place the chicken thighs in a glass bowl. Add the cornstarch, garlic powder, onion powder, smoked paprika, and salt. Mix thoroughly until every piece is evenly coated.
Heat a pan over medium-high heat with the avocado oil. Once hot, add the chicken. Cook until the chicken is browned and cooked through.
Add the sesame oil, soy sauce, browning mix, white balsamic vinegar, chicken stock, and heavy cream directly into the pan with the chicken.
Mix well, scraping up any browned bits from the bottom of the pan. Continue to simmer until the liquid reduces and begins to thicken into a smooth gravy. Remove from direct heat until ready to serve.
Method for Grit Cakes:
Prepare grits according to package instructions, but aim for a very thick consistency—almost enough to stand a spoon up in the pot. Common mix-ins include butter, heavy cream, and cheddar cheese for a rich center.
Pour the hot grits into a greased shallow baking dish or sheet pan. Use a spatula to smooth them into an even layer, typically about ½ to 1 inch thick.
Let the grits cool to room temperature, then cover and refrigerate for 2–4 hours, or ideally overnight. They must be completely cold and firm to prevent them from falling apart when fried.
Once set, cut the grits into squares, using a knife or spatula
Lightly coat each side in flour
Heat about ½ inch of vegetable oil (or bacon grease) in a heavy skillet over medium-high heat. Fry each cake for 2–4 minutes per side until the outside is golden brown and crispy.
Place fried cakes on a paper towel-lined plate to drain excess oil.
Place 2 grit cakes in a shallow bowl, top with chicken and gravy mixture, and enjoy.
