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Preheat the oven to 400˚F.
Place the chicken thighs in a large bowl. Add the sesame oil and stir to coat. Then add the cornstarch, garlic powder, salt, and pepper and stir until evenly coated.
Place the chicken thighs in a 9x13 inch baking dish. Bake for 12 minutes.
While the chicken thighs cook, make the teriyaki glaze. Combine all ingredients for the teriyaki glaze in a small sauce pan.
Heat the teriyaki sauce over medium high heat until it comes to a boil, then reduce heat and allow it to simmer for 1 minute. Remove from the heat.
When the chicken thighs have baked 12 minutes, remove them from the oven and pour the teriyaki glaze over the chicken. Use tongs to turn the chicken thighs so they are coated in glaze on all sides. Then return to the oven for 6-10 minutes, or until cooked through, 165˚F internal temperature.Once done, remove from oven. Turn the chicken thighs to coat in the teriyaki glaze. The glaze will continue to thicken as it cools.
Optional: Garnish with green onions.