Pat the chicken thighs dry with paper towels to ensure a crispy sear. Heat a large skillet over medium-high heat and add a drizzle of oil. Once shimmering, 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 if needed. The chicken should reach an internal temperature of 165°F and have a nice golden crust. Remove from skillet and set aside.

In a mixing bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until fully combined. This mixture will create a fragrant sauce. Set it aside.

In a small bowl, combine cornstarch with a couple of tablespoons of water. Whisk until smooth to create a slurry that will thicken your sauce.

Return the seared chicken thighs to the skillet over medium heat. Pour the honey garlic sauce over the chicken, making sure to coat each piece. Allow the sauce to come to a gentle simmer for 1-2 minutes.

Stir in the cornstarch slurry gradually, whisking continuously until the sauce thickens, about 1-2 minutes. The sauce will become glossy and sticky.

Serve the chicken thighs hot, garnished with sesame seeds and sliced green onions. Pair with steamed rice or quinoa.