Begin by preparing the marinade. In a bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, and grated ginger.

Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, or overnight for more flavor.

Preheat your grill to medium-high heat, ensuring it’s clean and lightly oiled to prevent sticking.

Remove the chicken from the marinade, letting any excess drip off. Discard the marinade to avoid any cross-contamination.

Season the chicken with salt and pepper to taste before placing it on the grill.

Place the chicken on the grill and cook for 5-7 minutes on each side, or until it’s cooked through and has nice grill marks.

In the final minute of grilling, sprinkle sesame seeds generously over the chicken to toast them slightly and add flavor.

Once grilled, remove the chicken from the grill and let it rest for about 5 minutes before slicing.

Slice the chicken, garnish with sliced green onions and serve with your choice of sides.