Preheat the oven to 375°F.

Mix soy sauce, honey, sesame oil, red pepper flakes, garlic, and ginger in a small bowl. Set aside and prep the chicken.

Pat the excess moisture away from the chicken using a paper towel. Place the chicken on a work surface and drizzle with 1 tablespoon of oil. Sprinkle with Kosher salt, garlic powder, black pepper, and onion powder. Rub oil and spices all over both sides of the chicken.

Add 2 tablespoons of oil to a large, oven-safe sauté pan over medium-high heat and allow it to come to temperature. Add the chicken thighs to the pan, leaving a bit of space between each one, searing in batches if necessary.

Sear skin-side down first for about 3 minutes without jostling or moving, then flip and sear for about 2 minutes more on the other side. Remove from the pan and repeat the searing process with any remaining chicken thighs. Remove chicken from the pan and set aside.

Add in the soy sauce-honey mixture, using a wooden spatula to stir and scrape up any browned bits from the bottom of the pan.

Once the mixture reaches a simmer, use a fork to whisk together cornstarch and water in a small bowl. Add the cornstarch slurry to the pan and stir. Allow the sauce to simmer for about 2-3 minutes, and as soon as it has slightly thickened, remove it from the heat.

Add the chicken to the sauce and turn to coat. Transfer to the oven and bake for 30 minutes, basting the chicken with the sauce from the pan every 10 minutes or so.

Remove from the oven, allow to cool slightly, and garnish with chopped cilantro and green onions before serving, if desired.