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Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
In a large bowl, whisk the cornflour with the water until smooth. Add the garlic, ginger, light and dark soy sauce, honey, rice wine vinegar, black pepper, sesame oil and olive oil to the bowl. Stir to combine. Add the chicken and toss to coat in the marinade. Set aside.
Arrange the onion wedges on a large, non-stick baking tray. Arrange the chicken thighs on top, skin-side up if using skin-on. Pour all the remaining sauce from the bowl over the chicken and onion.
Bake for 20 minutes. Remove from the oven, scatter the broccolini around the chicken, gently tossing it through the sauce at the base of the tray. Return to the oven for another 8 minutes, or until the chicken is cooked through and caramelised around the edges. Grill (broil) on high for 2 minutes for extra caramelisation.
Sprinkle with sesame seeds, fresh chilli (if using) and coriander sprigs.
Serve heaped on rice or your favourite accompaniment.
If using chicken breast