In a medium bowl whisk together soy sauce, grated ginger, minced garlic, honey, and rice vinegar until smooth and slightly thickened, forming the sticky base.

Add chicken thighs to the bowl, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 15 minutes (up to 1 hour).

Place a large skillet over medium-high heat, add vegetable oil, and heat until shimmering and just starting to smoke, about 1–2 minutes.

Arrange thighs skin-side down, pressing gently; sear for 5–7 minutes until golden brown, then flip and cook an additional 4–5 minutes for crisp, caramelized skin.

Pour remaining marinade into skillet, reduce heat to medium-low, and simmer for 5–8 minutes, spooning sauce over chicken until it’s thick, shiny, and irresistibly sticky.

Transfer chicken to a serving platter, let rest for 2 minutes, then garnish with sliced green onions and toasted sesame seeds.