Brown chicken thighs, skin side down, in 2 tablespoons of butter until golden. Remove from skillet and drain skillet. Add 1 tbs butter, melt, add 5 minced cloves of garlic, 1/2 sliced red onion and chopped pepper. Cook a few minutes. Add red potato, large dice, around 4 small to med sized ones, and cook 4 -5 minutes over med heat. Put thighs back in skillet on top of vegetables skin side up. Mix 1/3 cup Sriracha with 1/3 cup brown sugar. Coat tops of thighs with mixture. Bake in skillet at 400 for about 30 minutes.