In a large bowl, combine soy sauce, honey, brown sugar, rice vinegar, sriracha sauce, minced garlic, ground ginger, and sesame oil. Whisk until well combined.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

Remove the chicken from the marinade and place it on the prepared baking sheet. Reserve the marinade for later use.

Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat.

In a small bowl, mix cornstarch and water until smooth. Add this mixture to the boiling marinade and stir until it thickens, about 2-3 minutes.

Once the chicken is done, brush the thickened sauce over the chicken before serving. Garnish with sliced green onions and sesame seeds.