Begin by patting the chicken thighs dry with paper towels to ensure they brown beautifully.

In a medium bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.

In a small bowl, prepare the cornstarch slurry by combining cornstarch with water, whisking until smooth.

Carefully add the chicken thighs to your hot skillet, cooking for about 5–7 minutes on each side until golden brown.

Once the chicken is browned, pour the sauce over it and let it simmer for about 3–4 minutes.

Stir in the cornstarch slurry, mixing continuously to thicken the sauce.

Serve the chicken hot, garnished with sesame seeds and sliced green onions.