In a bowl, combine soy sauce, brown sugar, honey, garlic, and ginger. Whisk until smooth, ensuring the sugar is dissolved completely.

Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and massage it to ensure the chicken is well-coated. Refrigerate for at least 15-30 minutes (or up to 8 hours for deeper flavor).

In a large skillet, heat sesame oil over medium heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 6-7 minutes per side, until the chicken is golden and cooked through.

In the same skillet, add the reserved marinade. Bring it to a boil, then reduce the heat and simmer for a few minutes. If you want a thicker sauce, mix cornstarch with a little water and stir it into the sauce until thickened.

Drizzle the sauce over the cooked chicken in the skillet or serve it on the side for dipping.

Sprinkle the chicken with sliced green onions and sesame seeds before serving. Pair it with rice or steamed vegetables for a complete meal.