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Preheat your oven to 400°F (200°C) if you plan to bake the chicken.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs on both sides with salt and pepper. Once the oil is hot, place the thighs skin-side down in the skillet. Let them sear for about 4-5 minutes until they’re golden brown.
Carefully flip the chicken thighs over and cook for another 2-3 minutes until browned. Remove them from the skillet and set them aside.
In the same skillet, turn down the heat to medium. Add the minced garlic and grated ginger to the pan. Sauté for around 30 seconds until fragrant.
Pour in the soy sauce and honey, and sprinkle in the red pepper flakes. Stir everything together and let it simmer for a couple of minutes to thicken slightly.
Return the chicken thighs back into the skillet, spooning some of the sauce over them. If using broccoli or greens, add them around the chicken.
If your skillet is oven-safe, transfer it to the preheated oven and bake for 15-20 minutes until the chicken is cooked through. If not, cover it and let it simmer on the stove for another 10-15 minutes.
Once cooked, remove from heat and let it rest for a few minutes. Sprinkle sesame seeds and chopped parsley or green onions on top.
Serve the chicken thighs over cooked rice or your choice of grain, drizzling any remaining sauce on top.