Begin by patting dry the boneless chicken thighs with paper towels. Coat the chicken with cornstarch, kosher salt, and black pepper. Let rest while heating oil.

Heat oil in a large skillet over medium-high heat until shimmering. Add coated chicken thighs and fry for 5-7 minutes on each side until golden brown. Transfer chicken to a plate.

In the same skillet, reduce heat and add unsalted butter. Once melted, scrape browned bits from the pan. Stir in honey, soy sauces, five-spice powder, and grated garlic.

Simmer sauce for about 5 minutes until it thickens slightly. Stir occasionally to meld flavors.

Return crispy chicken to the pan, coating each piece thoroughly. Cook for an additional 2 minutes.

Slice the chicken and garnish with sesame seeds and scallions. Serve with jasmine rice or in lettuce wraps.