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Sprinkle salt and pepper over your chicken thighs. Place some cornstarch onto a plate and coat your skinless and boneless chicken thighs in cornstarch until fully covered.
Place a non-stick frying pan on medium-low heat and add in a drizzle of oil. Add in your chicken thighs and fry on each side for 4 minutes. Remove and wipe the pan with a kitchen towel, then place it back on the heat and drizzle with more oil.
Add in your grated ginger and garlic, and fry for 2 minutes until aromatic.
Next up, add in your light soy sauce, honey, and chicken stock. Give it all a stir.
Add in your fried chicken thighs and leave to cook for another 5 minutes, flipping halfway.
Once your ginger chicken has taken on a lovely golden brown colour and the sauce has reduced to a slightly thick consistency, serve up with your rice and any toppings from sliced scallions to edamame beans. Enjoy!