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If needed, use a sharp knife or kitchen shears to debone the chicken thighs.
Grate the garlic using a microplane.
Thinly slice the green onions, keeping the white and green parts separated.
In a bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic.
Add the white parts of the green onions and stir to combine.
Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes (optional for more flavor).
Air Fryer: Preheat the air fryer to 375°F (200°C). Arrange the chicken in a single layer and cook for 20 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).
Oven: Preheat the oven to 425°F (200°C). Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway, until browned and fully cooked. Broil at the last 3 minutes to get a nice brown skin.
Serve this with freshly made rice and garnish with the sliced green parts of the onions and enjoy!