Begin by preparing the marinade. In a mixing bowl, combine the minced garlic, soy sauce, honey, rice vinegar, sesame oil, fresh ginger, and black pepper. Whisk until well blended.

Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.

After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes. Preheat your oven to 400°F (200°C).

In a large oven-safe skillet over medium heat, add the marinated chicken thighs. Sear them for about 5 minutes on each side until they are golden brown.

Once seared, pour the remaining marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

While the chicken is baking, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl.

After the chicken is fully cooked, remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in the cornstarch slurry to the sauce, cooking for an additional 2-3 minutes until the sauce thickens and becomes glossy.

Once thickened, remove the skillet from heat and allow the chicken to rest for a few minutes. Slice the chicken and drizzle the sticky sauce over the top. Garnish with sliced green onions and sesame seeds before serving.