Heat large nonstick skillet over medium-high heat until hot. Add peanut oil and chili oil; heat until hot. Cook chicken thighs, skin side down, in hot oil 4 minutes or until golden brown. Reduce heat to low; turn chicken over. Cover; cook 15 to 18 minutes or until juices run clear. Spoon off fat.

Increase heat to medium. Stir in garlic; cook 2 minutes. Combine sweet and sour sauce, soy sauce and ginger in small bowl. Brush half of mixture over chicken; turn chicken over and brush with remaining mixture. Cook 5 minutes, turning once more, until sauce has thickened, chicken is tender and juices run clear. Transfer chicken to serving platter; pour sauce evenly over chicken. Garnish with cilantro and orange peel.