In a mixing bowl, combine the honey, soy sauce, 1/2 tablespoon sriracha, sesame oil, minced garlic, minced ginger, and water. Whisk together until well combined.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each thigh is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken thighs, skin side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy.
Using tongs, flip the chicken thighs over and reduce the heat to medium. Cook for an additional 10-15 minutes, basting with the remaining marinade occasionally, until the internal temperature reaches 165°F.
Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes.
Slice the chicken and serve it warm, garnished with fresh cilantro, sliced green onions, and toasted sesame seeds.
