Whisk together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a bowl and keep it nearby.
Pat the chicken thighs dry using paper towels.
On a large plate, combine potato starch, flour, garlic powder, salt, and black pepper.
Coat both sides of the chicken lightly with the starch and flour mixture.
Heat neutral oil in a large skillet over medium-high heat until shimmering.
Place the chicken in the skillet and cook about 7 minutes per side until each side is golden and crisp.
Transfer the cooked chicken to a plate and set aside.
In the same pan, add the minced garlic, white sections of green onions, and red chili flakes; cook, stirring frequently, until the garlic turns golden, about 3 minutes.
Pour in the prepared sauce and stir; simmer for about 1 minute until it thickens and becomes glossy.
Return the chicken to the pan, coating it well with the sauce; cook for an additional 5 minutes until fully cooked and lacquered.
Serve topped with green parts of the green onions and a sprinkle of sesame seeds alongside your favorite vegetables and steamed rice.
