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In a bowl, whisk together honey, soy sauce, 1 teaspoon sriracha, sesame oil, garlic and ginger. Add 1 tablespoon water and whisk until incorporated. Set aside.
Generously rub both sides of chicken thighs with sriracha.
Heat a large non-stick skillet over medium-high heat. Add vegetable oil and heat until shimmering.
Add chicken thighs, skin side up, and cook for about 5 minutes until bottom is golden brown.
Flip and cook another 5 minutes or until skin side is golden brown and starting to crisp.
Add sauce and partially cover; cook for about 10 more minutes until sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.
Transfer to serving dishes.
Transfer leftover sauce into a small dish and serve alongside chicken.
Top with fresh chopped cilantro, green onions, and toasted sesame seeds.