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

Pat the thighs dry with paper towels to help the coating stick and crisp.

On a large plate, combine potato starch, flour, garlic powder, salt, and pepper. Press each thigh into the mixture to get a light, even coating and shake off excess.

Heat oil in a large frying pan over medium-high heat until hot. Add the chicken thighs and fry without moving them until deep golden, about 7 minutes. Flip and cook another 7 minutes. Remove to a plate and tent loosely with foil.

In the same pan, add the minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden and fragrant.

Pour the reserved sauce into the pan and stir until it thickens. Reduce the heat if it bubbles too aggressively.

Return the chicken to the pan, spoon sauce over each piece, and simmer for about 5 minutes until the chicken is cooked through and the sauce clings.

Transfer to a platter and garnish with sliced green onion tops and sesame seeds. Serve with steamed rice and quick vegetables.