Begin by patting the chicken thighs dry with paper towels. Set aside while preheating your skillet over medium-high heat for about 2–3 minutes.

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

In a small bowl, combine cornstarch with water and mix until smooth to create a cornstarch slurry.

Carefully place the chicken thighs in the skillet and cook for 5–7 minutes on each side until golden brown.

Pour the honey garlic sauce over the seared chicken thighs and simmer for about 2 minutes.

Stir in the cornstarch slurry into the sauce and whisk continuously for 1–2 minutes until thickened.

Serve garnished with sesame seeds and green onions, and pair with steamed rice or veggies.