Season the chicken thighs evenly with salt and black pepper.
Dredge the seasoned chicken in cornstarch, making sure to shake off any excess.
Place the chicken into a pan skin-side down. Cook until the skin is crispy, then flip and cook for another 6 minutes until fully cooked.
Remove the chicken from the pan. Melt the butter in the same pan, then add minced garlic, soy sauce, mirin, honey, chili flakes, paprika, lemon zest, lemon juice, and black pepper.
Cook the sauce, stirring frequently, until it gets thickened.
Add the chicken back into the pan and baste it continuously with the sauce.
Serve the chicken over a bed of hot steamed rice, garnished with sesame seeds and chopped chives.
Cook it hands-free.
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