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Cut chicken thighs into strips. About an inch long. Coat in corn starch.
Fry chicken in hot toasted sesame oil. Flip once and cook through.
While chicken is cooking, in a separate bowl, mix soy sauce, rice vinegar, honey or maple syrup, hoisin sauce, ginger, red pepper flakes, and about 1 Tbs of corn starch to make sauce.
Once chicken is cooked, set it aside and cook garlic and green onions in more sesame oil. After a few minutes, add green beans. Cook through until warm, not mushy.
Add chicken back into pan. Cook for a few minutes and then add sauce. Allow sauce to thicken for a few minutes and then serve over rice. I usually make white rice with turmeric, ginger, and a little adobo seasoning.