In a large mixing bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

Toss the boneless, skinless chicken thighs in the flour mixture, ensuring that each piece is evenly coated on all sides.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it shimmers, about 2-3 minutes.

Carefully add the coated chicken thighs into the hot oil, frying them in batches for 5-7 minutes per side until golden brown.

Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil.

In the same skillet, combine honey, soy sauce, rice vinegar, minced garlic, and fresh ginger over medium heat for 2-3 minutes.

In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry and pour into the simmering sauce.

Return the fried chicken to the skillet, tossing it in the honey garlic sauce to coat.

Serve immediately over steamed rice or alongside your favorite sides, garnished with sesame seeds and chopped green onions.