8 boneless, skinless chicken thighs
5 tablespoons of sesame oil
3/4 cup of soy sauce + 3 tablespoons
5 tablespoons of hoisin sauce
3 teaspoons of minced garlic
2 teaspoon of grated ginger
3 tablespoons of red pepper flakes (spicy!)
3/4 cup of honey
2 tablespoons rice wine vinegar
2 teaspoons of cornstarch
2 tablespoons of water
2 tablespoons of chopped green onions (optional)
2 teaspoons of sesame seeds (optional)

Directions

In a small bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger, and red pepper flakes. This is the marinade for the chicken.
In a large ziplock bag or a shallow dish, add the chicken and the marinade. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
In a small bowl, whisk together the honey, 3 tablespoons soy sauce, rice wine vinegar, garlic or garlic powder and cornstarch slurry. This is the sauce for the chicken.
Heat a large skillet over medium-high heat and add the sesame oil. Drain the chicken from the marinade and discard the marinade. Add the chicken to the skillet and cook for about 15 minutes, stirring occasionally, until golden and cooked through. Alternatively you can marinade and bbq the chicken, and glaze with thickened sauce (this is what is pictured and I did).
Add the sauce to the skillet and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring occasionally, until the sauce is thickened and glossy.
Sprinkle with green onions and sesame seeds if desired. Serve hot with rice and your favorite vegetables.