In a medium-sized baking dish, combine honey, gochujang, soy sauce, sesame oil, finely minced ginger, and garlic. Whisk together until well blended.

Take boneless, skinless chicken thighs and place them in the marinade, ensuring each piece is thoroughly coated.

Refrigerate the marinated chicken thighs for at least 1 hour, ideally 24 hours, to allow flavors to penetrate the meat.

Preheat your oven to 425°F (220°C) and let the marinated chicken sit at room temperature for 15-20 minutes.

Arrange the chicken thighs in a single layer on a baking sheet and bake for 20 minutes.

After 20 minutes, turn on the broiler and cook for an additional 5-10 minutes until golden brown.

If desired, simmer reserved marinade on the stove until thickened, then brush over the chicken before the final broil.

Once cooked, let the chicken rest for a few minutes, then garnish with sesame seeds and sliced green onions.