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In a medium bowl, toss the chicken thighs with cornstarch, ensuring each piece is well-coated. Set aside.
In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, ground ginger, chili flakes, and cornstarch. Set aside.
Heat about half of the sesame oil in a wok or large skillet over medium-high heat. Working in 2-3 batches, add the chicken strips. Let the chicken cook undisturbed for a few minutes to allow it to brown. Turn and cook until browned and cooked through, about 5-7 minutes per batch. Remove each batch of chicken from the wok and set aside. Add more sesame oil between batches if needed.
Reduce the heat to low. Add the remaining sesame oil to the wok. Add the garlic and the whites of the green onions. Sauté for 1-2 minutes until fragrant.
Add the frozen green beans to the wok. Sauté for 6-8 minutes or until they are tender. Increase the heat to medium if necessary.
Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and green beans. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce has thickened slightly. Garnish with the greens of the green onions. Add a splash or water or chicken broth to loosen the sauce if it thickens too much.