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PdfPat the chicken thighs completely dry with a paper towel. Toss them in a bowl with salt and cornstarch until every piece is evenly coated.
In a separate small bowl, combine all the sauce ingredients: honey, soy sauce, sesame oil, brown sugar, cornstarch, minced garlic, dry white wine, rice vinegar, and cold water. Whisk until the sugar and cornstarch completely dissolve.
Heat the vegetable oil in a small skillet or frying pan over medium-high heat. Add the coated chicken pieces in a single layer. Leave them undisturbed for 4 minutes until a crisp, golden-brown crust forms, then flip and cook for another 3 minutes until fully cooked through. Remove the chicken from the pan and pour off any excess pooling oil, leaving just a thin coating.
Lower the skillet heat to medium. Give your sauce mixture a quick stir (as cornstarch settles to the bottom) and pour it straight into the hot pan. Stir continuously for 1 to 2 minutes. Because it is a single portion, the sauce will bubble rapidly and thicken into a glossy glaze almost instantly.
Toss the crispy chicken back into the skillet. Quickly stir to coat each piece in the sticky glaze for about 30 seconds. Remove from heat, transfer to your plate, and garnish with the chopped green onions.