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Place the chicken thighs skin-side down in a cold pan.
Season with salt and pepper.
Heat the pan over medium-high heat and cook the chicken for about 25 minutes until the skin is golden brown.
Remove the chicken from the pan and set aside.
Deglaze the pan with onions, garlic, chili, and cooking wine.
Add soy sauce, miso paste, honey, and rice vinegar.
Thicken the sauce with a cornstarch slurry.
Add the crispy chicken back to the pan and coat it in the sauce.
Serve the chicken with rice and green onions.