Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Pat the chicken thighs dry with paper towels and cut them into 1.5-inch pieces.

In a large bowl, whisk together the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces and toss to coat them evenly.

Drizzle the coated chicken with olive oil and toss again. Arrange the chicken in a single layer on the prepared baking sheet, ensuring the pieces do not touch.

Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F or 74°C).

While the chicken bakes, make the hot honey sauce. In a small saucepan over medium heat, combine honey, sriracha, apple cider vinegar, soy sauce, melted butter, and minced garlic.

Bring the sauce to a simmer and cook for 2-3 minutes, stirring until it thickens slightly. Remove from heat.

Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat each piece.

Serve immediately, garnished with sliced green onions or sesame seeds if desired.