In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. Place the bag in the refrigerator and allow to marinate for 2 hours

Remove the chicken from the bag and discard any remaining marinade. Add the vegetable oil to a large oven-safe pot over medium heat. Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer it to a plate, and set aside.

Preheat the oven to 400°F/200°C.

To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper, and bring to a boil. Stir well and return the chicken thighs to the pot, skin side up.

Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked. Fluff rice and serve warm. Garnish with green onions, if desired.

Tip: While searing the chicken, check often to ensure that they are not burning. The honey in the marinade will cause the chicken to brown quickly.