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Heat a pan over medium heat with a bit of oil. Add the minced garlic and cook until aromatic, about 30 seconds.
Add the cubed chicken thighs, stir, and cook until about 80% cooked through.
Add the dark soy sauce, light soy sauce, brown sugar, and honey. Mix until the sauce is simmering and starting to thicken.
Stir the cornstarch and cold water together, then add the slurry to the pan. Continue cooking until the sauce turns glossy and clings to the chicken, then remove from the heat.
Serve over a fresh bowl of rice. Optionally garnish with sesame seeds and scallions.