Pat the chicken thighs dry and cut into 1-inch pieces. Season with salt and pepper, then toss with 2 tablespoons of cornstarch until lightly coated.

In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, grated ginger, apple cider vinegar, and sesame oil. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet.

Pour the honey garlic sauce into the skillet and bring to a simmer. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Whisk the slurry into the sauce and cook for 1-2 minutes until it thickens.

Return the chicken to the skillet and toss to coat with the thickened sauce. Garnish with optional sesame seeds and green onions before serving.