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Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
Add garlic and ginger powder to white wine for it to rehydrate. Like so -
Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 ½ tsp honey. Mix well.
In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.
Serve with rice and garnish with some fresh chopped green onions.