Follow these simple steps to create your Sticky Korean Chicken Thighs:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
3. Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C).
4. Bake the Chicken: Remove the chicken from the marinade, shaking off excess. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
6. Make the Sauce: While the chicken is baking, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and simmer for about 5 minutes until slightly thickened.
7. Glaze the Chicken: Once the chicken is done baking, remove it from the oven and brush the thickened sauce over each thigh for extra flavor.
8. Garnish: Sprinkle chopped green onions and sesame seeds on top for added texture and presentation.
9. Serve: Allow the chicken to rest for a few minutes before serving.

These steps will guide you effortlessly to create Sticky Korean Chicken Thighs that are both delightful and memorable.