Make the marinade: In a bowl, whisk together grated ginger, minced garlic, lime zest, lime juice, soy sauce, honey, neutral oil, and sesame oil if using. Add a pinch of red pepper flakes and black pepper. Taste and adjust sweetness or salt.

Prep the chicken: Pat the chicken thighs dry with paper towels. If using skin-on thighs, lightly score the skin to help the marinade penetrate and the fat render.

Marinate: Place the chicken in a zip-top bag or shallow dish and pour the marinade over. Toss to coat well. Marinate for at least 30 minutes, and up to 12 hours in the fridge. The longer time gives a deeper flavor.

Preheat: If pan-searing, heat the oven to 400°F (200°C). Set a large oven-safe skillet over medium-high heat. Add a thin film of oil.

Sear the chicken: Remove the thighs from the marinade, letting excess drip off. Place skin-side down in the hot skillet. Sear without moving for 4–6 minutes until the skin is golden and crisp.

Flip and finish: Flip the thighs skin-side up. Spoon some marinade over the top. Transfer the skillet to the oven and roast 12–16 minutes, until the thickest part reaches 165°F (74°C).

Optional glaze: While the chicken finishes, simmer the leftover marinade in a small saucepan for 3–4 minutes to reduce and thicken. Brush over the cooked chicken for extra shine and flavor.

Rest and garnish: Let the chicken rest for 5 minutes. Sprinkle with sliced green onions and chopped cilantro. Serve with lime wedges.