Begin by preheating your oven to 375°F (190°C). In a mixing bowl, combine soy sauce, honey, sesame oil, red pepper flakes, minced garlic, and grated ginger. Whisk until blended and set aside.

Pat the chicken thighs dry with paper towels. Drizzle with olive or avocado oil, then sprinkle salt, garlic powder, black pepper, and onion powder over both sides. Massage the seasonings into the meat.

Heat an oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down in the skillet and sear for about 3 minutes. Flip and sear for another 2 minutes.

Remove the chicken and pour the honey-soy sauce mixture into the hot skillet, scraping up any browned bits. Bring to a simmer and bubble gently for a few minutes.

Whisk cornstarch and water together to create a slurry. Slowly add it to the simmering sauce, stirring continuously until the sauce thickens to a glossy consistency.

Return the chicken to the skillet and coat well in the thickened sauce. Bake in the oven for 30 minutes, basting every 10 minutes.

Check for doneness using a meat thermometer, ensuring at least 165°F (75°C). Allow to rest for a few minutes before serving.