In a small bowl, whisk together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch until smooth. Set aside.

Pat chicken dry with paper towels. On a large plate, combine potato starch, flour, garlic powder, salt, and pepper. Lightly coat both sides of each thigh.

Warm a large frying pan over medium-high heat and add enough neutral oil to just cover the pan bottom.

When oil shimmers, add the thighs. Fry about 7 minutes per side until golden brown. Remove to a plate and reserve.

In the same pan, add minced garlic, the white parts of the green onion, and red chili flakes. Cook about 3 minutes, stirring, until the garlic is lightly golden and fragrant.

Pour the prepared sauce into the pan and cook about 1 minute, stirring, until it thickens slightly and becomes glossy.

Nestle the fried thighs back into the sauce and turn to coat. Simmer 4–5 minutes more until the chicken reaches 165°F (74°C) internal temperature and the sauce clings to the meat.

Scatter sliced green onion and sesame seeds over the glazed chicken. Plate with steamed rice and vegetables.