In a large pot over medium-low heat, add the vegetable oil, sesame oil, brown sugar, garlic, CBK "5 Spice Habanero & Ginger" spice blend, white pepper, and red chili flakes.
Cook together until fragrant - about 1-2 minutes.
Add the chicken thighs to the pot and pour the Olong tea.
Bring to a boil and reduce to a simmer.
Cook the chicken until done.
Remove the chicken thighs and place on a cutting board. Shred the Chicken and put aside.
Keep the poaching liquids simmering in the pot and cook on low until the sauce is thick.
Add the shredded chicken to the pot and stir to coat.