Prep the chicken. Pat the chicken thighs dry and trim any excess fat. Cut large thighs in half to keep cooking even.

Make the sauce base. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, ginger, garlic, honey or maple, and black pepper. Add a pinch of red pepper flakes if you like a little heat.

Mix the slurry. In another small cup, whisk cornstarch with the water or broth until smooth. Set aside.

Sear the chicken. Heat neutral oil in a large skillet over medium-high. Add the thighs in a single layer. Cook 4–5 minutes per side until browned and nearly cooked through. Remove to a plate.

Deglaze and build flavor. Reduce heat to medium. Pour the sauce base into the skillet, scraping up browned bits with a spatula. Let it come to a gentle simmer.

Thicken the sauce. Whisk the cornstarch slurry again, then pour it into the simmering sauce. Stir constantly for 30–60 seconds until glossy and slightly thick.

Coat the chicken. Return the thighs (and any juices) to the pan. Spoon the sauce over them and simmer 2–4 minutes, turning once, until the chicken is cooked through and the sauce clings.

Finish and garnish. Taste and adjust. If you want a touch more sweetness, add 1/2 teaspoon honey and stir. Sprinkle with scallions and sesame seeds. Add a squeeze of lime for brightness.

Serve. Plate over rice or cauliflower rice with steamed greens. Spoon extra sauce on top.