Take the chicken out of the refrigerator and give it a quick rinse under cold water. Pat it dry with paper towels and set it aside to come to room temperature. Preheat the oven to 425°F. Line a rimmed sheet with aluminum foil.

In a small saucepan over medium heat, warm 1 tablespoon of the oil. Add the garlic and ginger to the pan and sauté until they are soft, approximately 2 to 3 minutes.

Reduce the heat to low and add the soy sauce and honey. Stir to combine. Simmer the glaze, stirring occasionally, until the liquid has reduced and thickened into a syrup consistency, about 10 minutes. Make sure it doesn’t burn.

Remove the pan from the heat. Whisk in the butter and pepper.

Place the thighs, skin side facing up, on the lined sheet pan. Drizzle the remaining sesame oil over the chicken. Then, spoon 1/2 of the glaze over the chicken and spread it out to cover each piece completely. Don’t place the spoon back into the glaze.

Put the pan in the oven and roast the chicken until just browned for 15 minutes.

Using a clean spoon, coat the chicken with 2 more tablespoons of the glaze. Return the pan to the oven and continue to roast until the internal temperature reaches 165°F when checked with a digital thermometer.

Transfer the thighs to a serving platter. Drizzle the remaining glaze over the thighs. Garnish with sesame seeds and scallion slices. Add lemon wedges to the platter.

Serve while warm with steamed rice and some roasted or steamed broccoli.