Prepare the Chicken: Pat the chicken thighs dry with a paper towel. This is crucial for getting a good sear. Season both sides generously with the salt and black pepper.

Sear the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, ensuring not to overcrowd it (work in batches if necessary). Cook for 5-7 minutes on the first side, without moving them, until they are deeply golden brown.

Cook Through: Flip the chicken thighs and cook for another 5-7 minutes on the other side, or until they are cooked through. The internal temperature should reach 74°C. The Food Standards Agency (FSA) provides excellent guidance on cooking chicken safely. Once cooked, remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the pan and cook for about 30-45 seconds, stirring constantly until fragrant. Be careful not to let the garlic burn.

Create the Glaze: Pour the soy sauce, honey, and rice vinegar into the pan. Whisk everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Thicken the Sauce: In a small bowl, mix the cornflour and cold water together to create a smooth slurry. While whisking the sauce, slowly pour in the cornflour slurry. Continue to simmer for 1-2 minutes, until the glaze has thickened enough to coat the back of a spoon. What works best for me is to keep whisking as I pour to ensure there are no lumps.

Coat the Chicken: Return the cooked chicken thighs (and any accumulated juices from the plate) to the pan. Turn the chicken over in the glaze until each piece is thoroughly coated. Let it bubble away for another minute to allow the flavours to meld.

Serve: Transfer the glazed chicken to a serving platter. Drizzle any remaining glaze from the pan over the top. Garnish with toasted sesame seeds and sliced spring onions before serving immediately.