Place the halved pepper on a baking tray, drizzle with olive oil and sprinkle with salt. Grill for about 10 minutes until softened. Remove and set aside to cool.
Add the olive oil to a saute pan over a medium heat, add the chopped onions and fry until lightly browned.
While the onions are frying remove the skin and de-bone the chicken thighs. Slice the chicken into thin strips.
Add the toasted sesame oil and sliced chicken to the pan and fry until lightly browned.
Slice the grilled peppers into about 10mm strips and add to the chicken and onions.
Add the jar of Butter Chicken Sauce, stir well and simmer for about 10 minutes.