In a medium bowl, combine ketchup through Sriracha, whisk to combine. If you plan to use the marinade as dressing, set aside a small bowl. If marinating, add chicken, cover and marinate for 1-6 hours. Otherwise, heat grill to medium-high heat and lightly coat with cooking spray.
Place Chicken Thighs on the grill and generously baste with marinade. Cook on each side for 6-8 minutes, continuing to baste. Remove when done and set aside until ready to serve.
Meanwhile, place asparagus in a microwave-safe dish. Add 1/4 cup water, cover with plastic wrap and microwave for 3 minutes.
Combine all ingredients for Ginger Dressing in a small dish and whisk to combine. Set aside.
Evenly divide lettuce and other salad ingredients between four large salad bowls, including asparagus and sesame seeds. Top each salad with two Sticky Chicken Thighs and Ginger Dressing. Enjoy your meal!
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