Prepare the Chicken: Trim any excess fat from the chicken thighs or breasts, then cut them into bite-sized pieces. In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated. Set aside.

Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Place the chicken in a single layer and cook for 4-5 minutes, then flip and cook for another 4-5 minutes until golden brown. Remove the chicken and set aside.

Make the Sauce: Lower the heat and add honey, soy sauce, rice vinegar, and sesame oil to the skillet. Stir in garlic and ginger, allow to simmer while stirring for 1-2 minutes.

Thicken the Sauce: Add the cornstarch mixed with water to the sauce, stirring continuously until it thickens (1-2 minutes).

Combine Chicken and Sauce: Return the chicken to the skillet and cook for an additional 2-3 minutes until well coated and heated through.

Serve and Garnish: Transfer the dish to a serving plate, drizzle excess sauce over it, and garnish with toasted sesame seeds and sliced green onions.