In a mortar, add in the garlic cloves, cilantro roots, black peppercorns, and a pinch of kosher salt.

Using the pestle, grind the ingredients until you get a rough paste. Then add in the fish sauce. Stir until well combined.

Pour the marinade over the chicken thighs and let it marinate for 30 minutes at most. Make sure each piece is coated with the marinade.

In a shallow bowl, add the cassava flour and 1 tsp of kosher salt. Mix until well combined.

Dredged each chicken into the cassava flour making sure to shake off any excess flour. You want this to be lightly coated.

Let the chicken rest at room temperature once coated with cassava flour while you preheat a skillet over medium-high heat with enough avocado oil to cover the bottom of the skillet.

When the oil is heated, place the chicken thighs skin side down and cook for 7-8 minutes or until it's golden brown and halfway cooked.

Flip the chicken and cook for an additional 5 minutes or until cooked through.

Remove chicken from skillet, place on a paper towel lined plate to drain, and immediately salt with remainder of kosher salt.

Serve while still warm!