Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cut the chicken thighs into bite-sized pieces and set aside.

In a shallow bowl, mix 1 cup of cornstarch, 1 teaspoon of salt, and 1 teaspoon of pepper.

In another bowl, whisk together 2 eggs and 2 tablespoons of water to create an egg wash.

Coat each piece of chicken in the cornstarch mixture, then dip in the egg wash, and back into the cornstarch.

Arrange the coated chicken pieces on the baking sheet, ensuring they are spaced evenly.

Bake in the preheated oven for 25-30 minutes or until golden brown.

In a saucepan, combine honey, soy sauce, ketchup, hoisin sauce, minced garlic, minced ginger, rice vinegar, and sesame oil; heat over medium until thickened.

Transfer crispy chicken to a bowl, pour honey garlic sauce over and toss until evenly coated.

Garnish with sesame seeds and chopped green onions before serving.