Preheat oven to 425 F. In a bowl, mix together olive oil, brown sugar, liver spread, lemon juice and sriracha.
Arrange the chicken in a non-stick baking pan, or line the pan with parchment paper. Pour the sauce over the chicken and flip once or twice to fully coat each piece with the sauce.
Bake the chicken at 425 F for 25-30 minutes, or until the sauce is bubbly and chicken is tender. Serve warm with rice and/or vegetables.
*For a quick clean up, line the baking pan or dish with parchment paper.
These are canned varieties that can be found on the canned meats section or at the international aisles of supermarkets. Similarly, you can find lots in Asian groceries. I love Purefoods brand and Palm.