Pat the chicken thighs dry with paper towels to ensure a lovely sear.

In a mixing bowl, combine the honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth.

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

Heat a skillet over medium-high heat, add chicken thighs in a single layer, and cook for 5-7 minutes per side until golden and cooked through.

Pour the honey garlic sauce over the cooked chicken and simmer for 1-2 minutes.

Stir in the cornstarch slurry and whisk until the sauce thickens and becomes glossy.

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