Pat chicken dry and season lightly with salt and pepper.

Whisk soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger in a bowl.

Heat oil in a skillet over medium-high heat. Brown thighs 3-4 minutes per side.

Pour sauce into pan and bring to a simmer.

Reduce heat and cook 6-8 minutes, turning, until chicken is nearly done.

Stir cornstarch slurry into sauce and simmer until thick and glossy.

Toss chicken in glaze to coat evenly.

Slice and serve with sesame seeds and green onion.