Pat the chicken thighs completely dry with paper towels. In a medium bowl, toss the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Let them sit for about 10 minutes to absorb the flavors.

While the chicken is marinating, prepare the glaze. In a small saucepan, whisk together honey, soy sauce, sriracha, apple cider vinegar, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally, for about 3-5 minutes, or until slightly thickened. Remove from heat and set aside.

Heat a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. Once hot, add the seasoned chicken thighs in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the chicken for about 4-5 minutes per side, until nicely browned and cooked through. The internal temperature should reach 165°F (74°C).

Reduce the heat to low. Pour the prepared honey-glaze mixture over the chicken in the skillet. Toss gently to coat each thigh. Let the glaze simmer and thicken around the chicken for another 1-2 minutes, spooning some of the glaze over the thighs as it cooks.

Remove the skillet from the heat. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.