Prepare the Chicken : Pat the chicken thighs dry with a paper towel to ensure a crispy sear. Season both sides with salt, black pepper, and garlic powder.

Sear the Chicken : Heat a skillet over medium-high heat and add the vegetable oil. Place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook the other side for 3–4 minutes. Remove and set aside.

Make the Honey Garlic Sauce : Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant. Stir in honey, cold water, rice vinegar, soy sauce, and sesame oil. Let it simmer for 2–3 minutes.

Thicken the Sauce : In a small bowl, mix the cornstarch with 1 tsp of water to create a slurry. Add this mixture to the skillet and stir until the sauce thickens.

Finish Cooking the Chicken : Return the seared chicken to the skillet. Spoon the sauce over the thighs to coat them well. Cover and cook on low heat for 10–12 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F or 74°C).

Serve and Enjoy : Garnish with sesame seeds or green onions, if desired. Serve hot with steamed rice, roasted vegetables, or a fresh salad for a complete meal.