Prepare the Sauce:

1. In a bowl, mix together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch until well combined. Set aside.

Prepare the Chicken:

2. Pat the chicken thighs dry with a paper towel.
3. In a shallow dish, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper.
4. Lightly coat each chicken thigh in the flour mixture, ensuring even coverage.

Cook the Chicken:

5. Heat neutral oil in a large frying pan over medium-high heat.
6. Add the chicken thighs and cook for 7 minutes per side until golden brown and cooked through.
7. Remove the chicken from the pan and set aside on a plate.

Prepare the Sauce:

8. In the same pan, sauté minced garlic, the white parts of the green onions, and red chili flakes for 3 minutes, until the garlic is golden brown.
9. Pour the prepared sauce into the pan and cook for 1 more minute, until it thickens.

Combine and Serve:

10. Return the cooked chicken thighs to the pan, tossing them in the sauce to coat.
11. Cook for an additional 5 minutes, allowing the flavors to meld.
12. Garnish with chopped green onions and sesame seeds.

Serve:

13. Serve hot with steamed rice and your choice of vegetables.