Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels. Toss with cornstarch until evenly coated.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the coated chicken pieces to the hot oil in a single layer and fry for about 5-7 minutes until golden.

In the same skillet, reduce heat to medium and add orange juice, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. Stir and simmer until the glaze thickens, about 3-5 minutes.

Return the crispy chicken to the skillet and gently toss in the orange glaze until thoroughly coated.

Garnish with chopped green onions and sesame seeds before serving over jasmine rice or your favorite grain.