Pre-heat the grill to medium-high.
Brush the skin of the chicken thighs generously with some of the Dijon mustard. Sprinkle some seasoning on top. Grill the chicken thighs skin-side down for 10-12 minutes, then remove.
Brush the skin side with the rest of the mustard, then sprinkle the sugar on top. Return to the grill, skin-side up and grill for another 10-12 minutes until the skin side is golden brown and crispy and the chicken is cooked through, with no pink showing.
Remove from the oven and allow to sit for a few minutes. Slice into wide strips then arrange on wooden or bamboo slats across serving plates. If available, serve with sliced kumquat on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.