• All ingredients ready? Let's begin!
  
• In a small mixing bowl, whisk together the soy sauce, honey, mirin, vinegar, and sesame oil until it is a smooth consistency.
  
• Stir in the garlic, ginger, and cayenne.
  
• Place the chicken into a large resealable plastic baggie. Pour the marinade over the chicken.
  
• Seal the bag and massage gently to make sure all the chicken is coated with the marinade.
  
• Place the chicken in the refrigerator for 1 hour and up to 4 hours.
• Remove the chicken from the refrigerator 20 minutes prior to cooking it so that it can come to room temperature.

To cook in a skillet:

• Place a large skillet over medium heat. Add the oil to the hot pan. Arrange the chicken in the skillet and cook for approximately 7 minutes.
  
• Flip the chicken over and continue to cook until the internal temperature reads 165°F, approximately 7 or 8 minutes longer.
  
• Sprinkle the sesame seeds on top at about 2 minutes before removing the chicken from the heat.
  

To bake in the oven:

• Preheat your oven to 350°F. Brush the oil on a rimmed sheet pan or a large baking dish.
  
• Add the chicken to the pan or dish. Place this in the preheated oven and bake for 10 minutes. Turn the chicken over and continue to bake for 8 minutes. Sprinkle the sesame seeds over the top of the chicken and continue to bake for 2 more minutes or until the internal temperature reads 165°F.
  
• Transfer the cooked chicken thighs to a serving platter and garnish with the scallion slices. Serve while warm with cooked rice and steamed broccoli.