Whisk together the soy sauce, mirin, brown sugar, honey, garlic, ginger, rice vinegar, and water.
Pat the chicken dry and season lightly with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Brown the chicken for 4–5 minutes per side until nearly cooked through.
Reduce the heat to medium, then pour the sauce into the skillet and bring it to a gentle simmer
Mix the cornstarch with cold water and stir it into the sauce.
Cook for about 1 minute until the sauce becomes glossy and lightly thickened.
Turn the chicken to coat it evenly in the glaze.
Garnish with sesame seeds and sliced green onions.
Serve immediately with steamed rice and vegetables.
