In a medium bowl, whisk together honey, soy sauce, 1 teaspoon of sriracha, sesame oil, garlic, and ginger. Add 1 tablespoon of water and continue whisking until everything is incorporated. Set the sauce aside.
Generously rub both sides of the chicken thighs with sriracha.
Heat a large non-stick skillet over medium-high heat. Add vegetable oil and wait until it’s shimmering.
Add the chicken thighs, skin side up. Cook for about 5 minutes until the bottom is golden brown.
Carefully flip the thighs and cook for another 5 minutes, or until the skin side is golden brown and starting to crisp.
Add the prepared sauce to the skillet and partially cover it. Let it cook for about 10 more minutes until the sauce thickens and bubbles.
To check doneness, insert a thermometer into the thickest part of the largest thigh. It should read 165 degrees F.
Once done, transfer the chicken thighs to serving dishes.
Garnish with fresh chopped cilantro, green onions, and toasted sesame seeds.
