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In a medium bowl, whisk together soy sauce, honey, sesame oil, miso paste, garlic, ginger, and lime juice. 4 tablespoons lime juice
Add chicken thighs to the marinade and coat well. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
Remove chicken thighs from the marinade and discard the remaining marinade.
Place chicken thighs in the hot skillet and cook for about 6 to 7 minutes per side, or until golden brown and cooked through.
Remove chicken from the skillet and let it rest for a few minutes before slicing.
Garnish with chopped scallions and sesame seeds, and serve hot.