In a large mixing bowl, combine soy sauce, honey, chili paste, minced garlic, and freshly grated ginger to create a vibrant marinade. Add your chicken thighs or breasts, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Set a large skillet over medium-high heat and pour in the vegetable oil. Heat until shimmering, then carefully add the marinated chicken in a single layer.

Cook undisturbed for 3-4 minutes until golden-brown. Flip and cook for another 3-4 minutes until the chicken is cooked through, reaching an internal temperature of 165°F (75°C).

Reduce heat to medium-low and pour in the remaining marinade. Stir gently and let simmer for 2-3 minutes until slightly thickened.

Remove from heat and transfer the chicken onto a serving platter. Garnish with chopped green onions and toasted sesame seeds.