Trim excess fat from the chicken thighs, leaving the skin intact. In a large bowl, combine the chicken with salt, pepper, thyme, 3½ tablespoons chili crisp, 3½ tablespoons soy sauce, and Worcestershire sauce. Massage to coat evenly.

Lightly oil a roasting pan and arrange the chicken in a single layer. Roast until the skin is crisp and the internal temperature reaches 175°F/80°C, 30 to 35 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, 2 tablespoons soy sauce, rice vinegar, ginger, and 2 tablespoons chili crisp. Bring to a gentle boil, then reduce heat to keep warm.

Transfer the roasted chicken to the sauce and turn to coat evenly. Serve hot over rice, with grilled vegetables, or on its own.