Cut chicken thighs into 1-inch pieces and trim any excess fat.

Toss the chicken pieces with 1 tablespoon of olive oil in a medium-sized bowl, ensuring they are evenly coated.

In a small bowl, whisk together honey, soy sauce, rice vinegar, and sesame oil until well combined.

In another small bowl, whisk together cornstarch and water until smooth.

Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Add the chicken to the skillet in a single layer, cooking for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add minced garlic to the skillet and cook for 30 seconds, or until fragrant.

Pour in the honey-soy sauce mixture and bring to a simmer.

If you’re looking for a spicy kick, add red pepper flakes at this stage.

Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly.

Continue to simmer for another 2-3 minutes, or until the sauce thickens.

Add the cooked chicken back into the skillet, tossing it in the honey garlic sauce until fully coated.

Allow it to cook for an additional 1-2 minutes, ensuring the chicken is heated through.

Remove from heat and serve immediately over cooked rice, garnishing with sesame seeds and chopped green onions.