Prepare the chicken: Pat the chicken thighs dry with kitchen paper, then season generously with salt and pepper. Cutting each thigh into bite-sized pieces ensures they cook quickly and evenly. You'll notice the chicken feels tacky to the touch once seasoned, which helps the glaze cling later.

Whisk the sauce: In a small bowl, combine the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Stir until the honey dissolves completely and the mixture looks glossy and uniform. Give it a sniff — you should smell the sharpness of the vinegar balanced by the sweetness of the honey.

Heat the skillet: Place your large frying pan over medium-high heat and add the vegetable oil. Wait until the oil shimmers and a drop of water flicked into the pan sizzles immediately. This usually takes about 90 seconds.

Brown the chicken: Add the chicken pieces in a single layer. Do not crowd the pan — work in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes until the underside turns deep golden brown and releases easily from the pan. Flip each piece and cook for another 3 minutes. The chicken should look caramelised on both sides and feel firm to the touch.

Cook the onions: Remove the chicken from the skillet and set aside on a plate. Add the sliced onion to the same pan and cook for 2 minutes, stirring occasionally, until the onions soften and turn translucent at the edges. You'll hear a gentle sizzle as they hit the hot pan.

Combine and glaze: Return the chicken to the skillet. Pour the honey sriracha sauce over the top and stir everything together. Reduce the heat to medium-low and let it simmer for 5-7 minutes, stirring occasionally. The sauce will bubble and thicken, coating each piece of chicken in a sticky, glossy glaze. You'll know it's ready when the sauce clings to the back of a spoon and the chicken is cooked through — no pinkness remains when you cut into the largest piece.

Finish and garnish: Sprinkle the sesame seeds and sliced spring onions over the top. Give the pan a gentle shake to distribute them evenly. The sesame seeds will toast slightly in the residual heat, releasing a nutty aroma.

Rest briefly before serving: Remove the skillet from the heat and let it sit for 2 minutes. This short rest allows the glaze to set and the juices to redistribute throughout the chicken. Serve immediately over steamed jasmine rice.