To a large bowl, add the chicken thighs, olive oil, sesame oil, soy sauce, rice vinegar, honey, black pepper, garlic, ginger, red pepper flakes, and a squeeze of lime juice. Mix all together to coat the chicken evenly in the marinade.

After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 5 to 6 pieces onto each skewer.

With the leftover marinade in the bowl, add it to a pan over medium heat and bring to a boil. Once bubbling, drop the heat and let it simmer until it thickens up to coat the back of the spoon. Transfer to a bowl and set aside. This will be the glaze used to brush the chicken.

Heat a cast-iron skillet over medium-high heat. Once it's hot, add a drizzle of olive, vegetable, or avocado oil to the pan. Add the chicken in, making sure not to crowd them. Cook in two batches if needed. Once golden brown on one side, about 5 to 6 minutes, flip over. Brush with the glaze. Allow the other side to get golden brown, about 6 minutes. Then drop the heat to low and cook for 1 to 2 more minutes or until the chicken is cooked through to the center. Brush with glaze.

Take the chicken off the heat and finish with green onions and sesame seeds.

Enjoy with rice or veggies.