Instructions

• In a medium bowl, whisk together 1/4 cup honey, 1 tablespoon soy sauce, 1 teaspoon of the 1 tablespoon sriracha, 1 teaspoon sesame oil, the finely minced garlic (1 garlic glove), the 1/2 teaspoon finely minced ginger, and 1 tablespoon water until smooth. Set the sauce aside.
• Pat the 4 bone-in, skin-on chicken thighs dry with paper towels.
• Generously rub the remaining sriracha (the rest of the 1 tablespoon) over both sides of each chicken thigh.
• Heat a large non-stick skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and heat until shimmering.
• Add the chicken thighs to the skillet skin-side down. Cook undisturbed about 5 minutes, until the skin is golden brown and starting to crisp.
• Flip the thighs and cook skin-side up about 3–5 minutes to brown the other side.
• Pour the reserved sauce into the skillet around and over the chicken. Reduce the heat to medium-low, partially cover the skillet, and cook 8–12 minutes more, spooning sauce over the thighs occasionally, until the sauce is thick and bubbly and an instant-read thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.
• Transfer the chicken to serving plates. Transfer any leftover sauce to a small dish to serve alongside. Top the chicken with fresh cilantro, sliced green onion, and toasted sesame seeds before serving.