Make the marinade. In a bowl, whisk 1/3 cup honey, 1/4 cup soy sauce, 3–4 minced garlic cloves, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of black pepper. Add a pinch of red pepper flakes if you like heat.
Marinate the chicken. Pat the thighs dry. Add them to the bowl and toss to coat. Let sit for at least 15 minutes at room temperature, or up to 4 hours in the fridge. Reserve 1/4 cup of the marinade in a separate small bowl for the glaze before adding raw chicken.
Preheat the air fryer. Set to 380°F (193°C) for 3–5 minutes. Lightly oil the basket to prevent sticking.
Arrange the thighs. Shake off excess marinade. Place thighs in a single layer, not touching. Lightly brush or spray with oil for extra browning.
Air fry. Cook at 380°F for 10 minutes. Flip, then cook 6–10 more minutes, depending on thickness. Aim for an internal temperature of 165°F (74°C). Boneless usually finishes around 16–18 minutes; bone-in may take 20–22 minutes.
Make the glaze. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. If you want it thicker, mix 1 teaspoon cornstarch with 1 teaspoon water and whisk into the sauce. Simmer 1–2 minutes until glossy.
Glaze and finish. Brush the cooked chicken with the warm honey garlic glaze. Air fry 1–2 more minutes to set the glaze, or simply toss the thighs in a bowl with the sauce.
Garnish and serve. Top with sliced green onions and sesame seeds. Serve with steamed rice, roasted veggies, or a crisp salad. A squeeze of lime brightens everything
