In a bowl, toss chicken thigh pieces with cornstarch, salt, and pepper until each piece is lightly coated for crispy edges and a juicy center.

Warm a large nonstick pan over medium-high heat, drizzle oil, and let it shimmer—about 2 minutes.

Add coated chicken in a single layer, cook undisturbed for 4–5 minutes until golden brown, then flip and sear the other side.

Combine soy sauce, brown sugar, minced garlic, grated ginger, honey, rice vinegar, and sesame oil in a small bowl; whisk until sugar dissolves and flavors meld.

Pour the sauce into the hot skillet, reduce heat to medium, simmer for 3–4 minutes until it thickens and becomes glossy.

Return chicken to the skillet, toss gently for 1–2 minutes until each bite is coated.

Transfer to a platter, sprinkle sesame seeds and green onions, and let chicken rest about 2 minutes.