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Mix the cornstarch and salt in a bowl until evenly combined.
Add the chicken thighs and dredge thoroughly so both sides are fully coated.
Add the chicken to an oiled pan and cook until golden and crisp, about 8 minutes, flipping halfway through.
Remove the chicken from the pan once both sides are browned and cooked through.
Lower the heat slightly and add the minced garlic to the same pan.
Stir in the soy sauce, honey, chili flakes, vinegar, and water until combined.
Simmer until the sauce reduces and thickens into a glaze.
Dip the cooked chicken into the sauce and coat both sides evenly.
Slice the chicken into strips and serve immediately over rice.