1. In a bowl, mix the carob syrup, olive oil, garlic, mustard, balsamic vinegar, thyme, salt, and pepper. Stir and dissolve the stock cube in the water. Add the orange juice and mix.
2. Add the chicken thighs and marinate for 2-3 hours or overnight. Preheat the oven to 180°C. Place the chicken along with its marinade in a baking dish. Bake for 1 hour or until the chicken is cooked through and nicely browned. Remove the chicken from the dish and pour the juices into a saucepan. Add the flour and whisk vigorously with a whisk until smooth.
3. Serve the chicken with rice and drizzle with the thickened sauce. Sprinkle with sesame seeds and serve.
