If using bone-in chicken thighs, debone them by turning bone side up, locating the bone, and making small slits around it with a sharp paring knife until you can remove it.

Pat chicken pieces completely dry on both sides with clean paper towels.

Season both sides of chicken with salt, black pepper, and garlic powder. Set aside.

In a small bowl, combine minced garlic, honey, cold water, rice vinegar, soy sauce, sesame oil, and cornstarch. Whisk until smooth and set aside.

Heat vegetable oil in a large pan over medium heat. Place chicken skin side down and fry without moving until skin is golden brown and crispy, about 4 to 5 minutes.

Flip chicken and fry the other side until meat is cooked through (about 2 minutes) or until internal temperature reaches 165°F.

Reduce heat to low-medium. Pour honey garlic sauce around the chicken thighs and let sauce bubble and thicken for about 1 minute.

Flip chicken so skin side is down for 15 seconds to absorb sauce, then flip over again so crispy skin is on top.

Garnish with sliced green onions.

Transfer cooked chicken to a cutting board, slice into smaller pieces if desired, and serve immediately.