Begin by patting the chicken thighs dry with paper towels; this ensures a crispy sear.

Heat a large skillet over medium-high heat and add a drizzle of oil.

Place the chicken thighs in the skillet, making sure not to overcrowd the pan. Sear for about 5-7 minutes until the bottoms are golden brown.

Carefully flip the chicken thighs using tongs to prevent tearing. Cook for another 5-7 minutes, adjusting the heat as needed to maintain a steady sizzle.

Remove the thighs from the skillet and set aside on a plate.

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

In a small bowl, combine cornstarch with a couple of tablespoons of water. Whisk until smooth.

Return the seared chicken thighs to the skillet over medium heat.

Pour the honey garlic sauce mixture over the chicken. Allow the sauce to come to a gentle simmer for about 1-2 minutes.

Stir in the cornstarch slurry gradually, whisking continuously until the sauce thickens.

Serve the chicken thighs hot, garnished with a sprinkle of sesame seeds and sliced green onions.