Finely mince the garlic and set aside.

In a bowl, combine cornstarch and salt. Mix slightly, then add in your chicken thighs and coat thoroughly on both sides.

Heat a pan over medium heat with enough oil to lightly coat the bottom. Add the chicken and cook until crispy and golden on both sides, about 4–6 minutes per side depending on thickness. Remove from the heat and set aside.

In the same pan, lower the heat slightly and add the minced garlic. Stir briefly, then add soy sauce, honey, and water. Simmer until the sauce reduces and thickens to your desired consistency.

Dip the crispy chicken into the sauce, making sure both sides are evenly coated.

Slice the chicken into thin strips and place over a fresh bowl of rice.

You can optionally garnish with sesame seeds and serve with cucumbers.