• Place the chicken pieces in a large zipper bag or bowl.
• In a small bowl combine all the marinade ingredients and whisk until blended. You should have about 1 ⅓ cups of sauce. Transfer ⅓ cup of the marinade to the chicken and toss to coat. Cover and refrigerate the chicken for at least 1 hour or up to 8 hours.
• Cover and refrigerate the remaining sauce until ready to cook or grill the chicken.

To grill the chicken:

• Transfer the remaining 1 cup of sauce to a small saucepan. Cook over medium heat until the sauce starts to boil. Reduce the heat to low and simmer, stirring frequently, until the sauce reduces to about ½ cup and thickens, about 5 minutes. Set aside.
• When ready to cook the chicken clean and scrape the grill grates. Using tongs coat the grill grates with vegetable oil soaked paper towels. Preheat the grill on high for 10 minutes.
• Cook the chicken thighs over the hot side of the grill until charred on one side. Turn the chicken over and brush the grilled side with the sauce. Continue grilling until the chicken is cooked through, about 5 minutes per side.
• Transfer to a platter and serve garnished with sliced scallions and toasted sesame seeds.

To cook the chicken on the stovetop:

• Do not marinate the chicken before pan searing. Blot the chicken dry with paper towels then season with salt and pepper.
• Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.
• Add the chicken thighs in a single layer. This can be done in two batches to prevent overcrowding the pan. Cook until browned on both sides, 4 to 5 minutes per side. Remove to a clean plate and tent to keep warm.
• Reduce the heat to medium and add all the sauce. Simmer, stirring frequently, until thickened and reduced, about 5 minutes. Return the chicken to the skillet and cook turning and stirring occasionally until the chicken cooked through and coated in the sticky, sweet sauce, about 5 to 7 minutes.
• Serve garnished with toasted sesame seeds and slices green onions.