Pat the chicken thighs dry with paper towels and season evenly with salt and black pepper.

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

Add the seasoned chicken thighs to the bowl with the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or for up to 4 hours for deeper flavor.

Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or line with parchment paper.

Remove the chicken from the marinade, letting any excess drip off, but do not discard the remaining marinade. Arrange the chicken thighs in a single layer in the prepared baking dish.

Bake for 20-25 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is lightly browned and cooked through.

While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat.

In a small cup, whisk together the cornstarch and cold water until a smooth slurry forms.

Gradually pour the cornstarch slurry into the simmering marinade, whisking constantly. Continue to cook for 1-2 minutes, whisking, until the sauce thickens into a glossy, sticky glaze.

Once the chicken is fully cooked, remove it from the oven. Brush generously with the thickened honey garlic glaze.

Return the chicken to the oven for an additional 5 minutes, or until the glaze is beautifully caramelized and sticky. Alternatively, toss the cooked chicken directly in the saucepan with the glaze.

Garnish with toasted sesame seeds and sliced green onions before serving immediately. Serve with rice and your favorite steamed vegetables.