Pat the chicken thighs dry with a paper towel and season them lightly with black pepper.

Sear the chicken thighs skin-side down in a hot skillet over medium-high heat until the skin is golden brown, about 5-7 minutes. Flip the thighs briefly, then remove them from the pan and set aside.

In the same skillet, sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

Add the soy sauce, honey, rice vinegar, and sesame oil to the pan, scraping up any browned bits stuck to the bottom. Stir and let it bubble gently for about 2 minutes.

Return the seared chicken to the pan, skin-side up, and let it simmer uncovered for 15-20 minutes until fully cooked through and the sauce thickens, basting occasionally.

Remove from heat and garnish with sliced green onions and sesame seeds before serving.