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Marinate chicken thighs with 1 tbsp soy sauce, black pepper, and 2 tsp ginger. Drizzle some oil over the chicken, then sprinkle corn starch over chicken and toss to coat with corn starch. Place chicken on sheet pan without crowding over foil or parchment paper and cook chicken at 500F for about 25 minutes until crispy.
Toss the vegetables in some oil and place on a sheet pan prepared with foil or parchment paper. Cook in the same oven for about 10 minutes.
While that cooks, combine the soy sauce, honey, vinegar, orange juice, mirin, 1 tbsp ginger, and garlic to make the sauce.
Remove the chicken from the oven and pour the sauce over the cooked chicken - if you want the garlic cooked, add that in here as well. Return to the oven until the sauce begins to bubble. Remove everything and put it all into a bowl and toss to coat it all in the thickened sauce.
Garnish with green onion and toasted sesame seeds (and the garlic, if you prefer it raw). Serve over sticky rice.