Heat a drizzle of avocado oil in a saucepan over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Add honey and cook for 1 minute, stirring continuously.

Pour in stock and a pinch of bay leaf powder (if using). Simmer and reduce by 50%.

Add black peppercorns and season with kosher salt.

Stir in sherry vinegar and cook until reduced by another 50%.

Add Calabrian chilis to taste. Transfer mixture to a blender and blend until smooth. Set aside.

Preheat oven to 450°F.

Heat a cast iron skillet over medium-high heat with a thin layer of avocado oil.

Place quail skin side down in the skillet and press with a kitchen weight for even searing. Cook until golden brown.

Flip and cook flesh side for 30 seconds.

Remove from heat, glaze with Calabrian chili honey, and let rest for 5 minutes.

Glaze again, then roast in the oven until internal temp reaches 145°F.

Serve over rice or lentils and finish with another drizzle of glaze.