In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, and black pepper.

Reserve half of the marinade for later use.

Place chicken thighs in a large resealable bag or bowl and pour the marinade over them.

Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Heat a skillet over medium-high heat and add a little oil.

Remove chicken from the marinade, shaking off excess, and place in the hot skillet skin-side down.

Cook for about 6-7 minutes until the skin is crispy and golden brown.

Flip the chicken and pour the reserved marinade over the top.

Reduce heat to medium-low, cover, and cook for another 15-20 minutes until the chicken is cooked through (internal temperature should reach 165°F).

Remove chicken from the skillet and let it rest for a few minutes.

Garnish with chopped green onions and sesame seeds before serving.