Begin by patting the boneless chicken thighs dry with paper towels. In a bowl, combine cornstarch, kosher salt, and freshly ground black pepper. Coat each chicken thigh in the mixture.

In a large skillet, heat oil over medium-high heat. Place the coated chicken thighs in the pan. Cook for 5-7 minutes on each side until golden brown and crispy.

Remove chicken from the skillet. In the same pan, reduce heat to medium, add unsalted butter, and let it melt. Stir in soy sauce, dark soy sauce, honey, five-spice powder, and minced garlic. Simmer for 3-4 minutes.

Return the crispy chicken thighs to the pan and coat them in the sauce. Cook in the glaze for an additional 2-3 minutes until heated through.

Once glazed, remove from heat, slice into bite-sized pieces, and garnish with sesame seeds and scallions. Serve over steamed jasmine rice.