In a large mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha if using. This sticky Korean-style sauce will coat the chicken and infuse it with bold flavors.
Add the chicken thighs to the bowl and toss to ensure each piece is fully coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor absorption.
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup. If you have a wire rack, place it on the baking sheet and arrange the chicken thighs skin-side up on the rack to help crisp the skin.
Transfer the marinated chicken thighs onto the prepared baking sheet. Reserve the leftover marinade. Bake for 25 minutes, then baste the chicken with the reserved marinade to enhance stickiness and flavor.
Switch the oven to broil on high. Broil the chicken thighs for 3-5 minutes, keeping a close eye to avoid burning, until the skin is crispy and the sauce is caramelized and sticky.
Remove the chicken from the oven and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with your favorite sides.
