Prep the chicken. Pat the chicken thighs dry with paper towels. Trim any excess fat so the glaze doesn’t get too greasy. Cut large thighs in half for even cooking.

Make the marinade. In a bowl, mix 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 teaspoons grated ginger, 2 minced garlic cloves, and 1 teaspoon sesame oil. Add a pinch of red pepper flakes if you like heat.

Marinate briefly. Add the chicken to the bowl and toss to coat. Let it sit 15–30 minutes at room temperature. If marinating longer (up to 4 hours), refrigerate and bring to room temp before cooking.

Preheat the pan. Heat a large skillet over medium-high. Add 1 tablespoon neutral oil. You want the pan hot enough to sear but not burn the sugars.

Sear the chicken. Shake off excess marinade, reserving the liquid. Lay the chicken in the pan in a single layer. Sear 3–4 minutes per side until browned. Work in batches if needed.

Build the glaze. Lower the heat to medium. Pour the reserved marinade into the pan. Let it bubble and reduce, turning the chicken to coat. Cook 4–6 minutes until the sauce is syrupy and the chicken is just cooked through.

Thicken if needed. For an extra glossy finish, stir 1 teaspoon cornstarch with 2 teaspoons water, then add to the pan. Simmer 30–60 seconds until the glaze clings.

Finish and rest. Turn off the heat. Squeeze a little lime over the top for brightness. Let the chicken rest 3 minutes so juices settle.

Garnish and serve. Slice the chicken. Spoon any glaze from the pan over the top. Sprinkle with sesame seeds and sliced green onions. Serve with rice and a crisp side like cucumbers or steamed broccoli.