Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cut the boneless, skinless chicken thighs into bite-sized pieces and arrange them on a plate.

In a bowl, combine cornstarch, salt, and pepper.

Whisk together eggs and water in a separate bowl.

Dip each piece of chicken into the cornstarch mixture, then into the egg wash, and back into the cornstarch.

Arrange the coated chicken pieces on the baking sheet and bake for 25-30 minutes until crispy and golden brown.

In a saucepan, combine honey, soy sauce, ketchup, hoisin sauce, minced garlic, minced ginger, rice vinegar, and sesame oil; bring to medium heat and stir occasionally.

Let the sauce simmer for about 8-10 minutes until thickened.

Toss the baked chicken in the honey garlic sauce until coated evenly.

Garnish with sesame seeds and chopped green onions before serving.