Follow these simple steps for perfectly cooked, flavorful chicken:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up if you’re using skin-on, and allows the marinade to adhere better. If using skin-on, you can score the skin lightly to help render fat and allow marinade penetration, though this is optional.
2. Make the Marinade: In a medium-sized bowl, whisk together the low-sodium soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated fresh ginger, minced garlic, and black pepper. Ensure the honey is fully dissolved into the mixture.
3. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a glass baking dish. Pour the marinade over the chicken, ensuring each piece is well-coated. If using a bag, squeeze out the excess air and seal. If using a dish, turn the chicken pieces a few times to coat.
4. Refrigerate: Allow the chicken to marinate in the refrigerator for at least 30 minutes. For best results and deeper flavor penetration, marinate for 2-4 hours. You can even marinate it overnight if you’re planning ahead, but don’t exceed 24 hours as the acidity can start to break down the chicken texture too much.
5. Preheat and Prepare for Cooking:
   • For Baking (Recommended for ease): Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easier cleanup.
   • For Pan-Searing/Stovetop: If you plan to pan-sear, you’ll need a large skillet.
6. Cook the Chicken:
   • Baking Method: Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the leftover marinade. Arrange the chicken thighs in a single layer in the prepared baking dish (skin-side up if using skin-on). Bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of the thigh, avoiding the bone. For crispier skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
   • Pan-Searing Method: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the hot skillet (skin-side down if using skin-on). Sear for 4-5 minutes per side until nicely browned. Reduce heat to medium-low, cover the skillet, and continue to cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C). You may need to add a splash of water or some of the reserved marinade (see next step) if the pan gets too dry.
7. Create the Glaze (Optional but Recommended): While the chicken is cooking (or after it’s removed from the pan/oven), pour the reserved marinade into a small saucepan. Bring it to a rolling boil over medium-high heat, then reduce the heat and simmer for 5-7 minutes, or until the sauce has thickened slightly to a syrupy glaze. It’s crucial to boil the marinade thoroughly to kill any bacteria from the raw chicken. If the chicken is baked, you can brush this glaze over the chicken during the last 5-10 minutes of baking.
8. Rest the Chicken: Once cooked, remove the chicken from the oven or skillet and transfer it to a clean cutting board or platter. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
9. Serve: Drizzle any remaining thickened glaze over the chicken. Garnish with toasted sesame seeds and chopped green onions, if desired, before serving.