Pat your 6 chicken thighs completely dry with paper towels. Season both sides with salt and black pepper. Heat your skillet over medium-high heat and add 2 tbsp olive oil. Once it shimmers, carefully place each thigh skin-side down (or flat-side down if boneless). Don't move them around—let them sit for 5-6 minutes to develop that golden crust.

Flip each thigh and sear the other side for another 3-4 minutes until golden brown all over. You'll hear that satisfying sizzle when you flip—that's the sound of a proper sear happening. Transfer the thighs to a clean plate. Don't wash the skillet; all those brown bits are flavor gold.

Add the remaining 1 tbsp olive oil to the same skillet over medium heat. Add your minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. You don't want burned garlic, so keep the heat at medium and watch it closely.

Pour in the honey and soy sauce, stirring to combine. Let this warm through for about 30 seconds. In a small bowl, whisk together the cornstarch and 2 tbsp water until completely smooth with no lumps. Pour this slurry into the honey mixture and stir constantly for 1-2 minutes until the sauce thickens.

Return all your chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium and let everything simmer together for 6-8 minutes, turning the thighs halfway through so they get coated in glaze on all sides.

When your kitchen smells like caramelized honey and toasted garlic—that warm, almost sweet and savory aroma—you'll know you're close to done. The sauce should coat the back of a spoon now. Simmer for 1-2 more minutes until the thighs are cooked through (internal temp should hit 165°F with a meat thermometer).

Remove from heat and transfer everything to your serving platter. Sprinkle the toasted sesame seeds and fresh cilantro over top. Taste the sauce and adjust the seasoning if needed—add more soy sauce if you want it saltier, or a drizzle more honey if you want it sweeter.