Pat the chicken thighs dry with paper towels. Trim any excess fat. Cut into 1- to 1½-inch pieces if you want bite-sized pieces, or leave whole for sliced portions later.

Season the chicken evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let sit 10 minutes at room temperature while you prepare the sauce (or refrigerate up to 30 minutes).

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons neutral oil and let it shimmer but not smoke.

Add the chicken to the hot pan in a single layer (work in batches if necessary). Cook undisturbed 4–5 minutes until the bottom is deeply browned. Flip and cook another 3–4 minutes until cooked through (internal temperature 165°F / 74°C) and well-browned. Transfer chicken to a plate and set aside. Leave any fond (brown bits) in the pan.

Sticky Sauce

While the chicken is resting, mince 2 cloves garlic and grate or finely mince 1 teaspoon fresh ginger.

In a small bowl, whisk together 1 tablespoon soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons honey, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon chili paste (or sriracha), and 3 tablespoons water until smooth.

In a separate tiny bowl or cup, combine 1 teaspoon cornstarch with 1 tablespoon cold water and stir to dissolve; this will be your slurry to thicken the sauce.

Reduce the heat under the skillet to medium. If pan is dry, add 1 tablespoon of oil. Add the minced garlic and grated ginger to the pan and sauté 30–45 seconds until fragrant (do not burn).

Pour the prepared sauce mixture into the pan, scraping up any browned bits with a wooden spoon. Bring to a gentle simmer for 1–2 minutes so flavors meld.

Stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, sticky consistency. Taste and adjust seasoning: add up to 1 teaspoon soy sauce for salt or a squeeze of lime for brightness if desired.

Return the cooked chicken and any accumulated juices to the skillet. Toss and stir to coat each piece thoroughly in the sticky sauce. Cook 1–2 minutes more so the chicken warms through and the sauce clings to the chicken.

Finish & Serve

Transfer the sticky chicken to a serving dish. Garnish with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately with lime wedges on the side if using.

Suggested serving ideas: serve over steamed rice, noodles, or with a crisp salad and steamed vegetables.