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In a large bowl, whisk to combine honey, soy sauce, vinegar, sesame oil, garlic, ginger, salt, and pepper.
Add chicken thighs and toss to coat.
Cover and refrigerate at least 1 hour or overnight.
Transfer chicken to an 8-inch baking dish. Cover with sauce. Let it stand at room temperature while the oven preheats.
Preheat oven to 425 F.
Bake chicken in preheated oven for 45 to 50 minutes until internal temperature reaches 165 F and the tops are caramelized.
Transfer chicken to a serving dish and add the sauce to a small pot.
Cook to reduce sauce over medium heat for 2 to 3 minutes to until thickened and syrupy.
Pour sauce over chicken.
Garnish chicken with sesame seeds and scallions. Serve hot and over rice.