Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Season both sides generously with salt and pepper. Drying the surface ensures a beautiful golden-brown sear rather than steaming the meat.

Make the sauce: In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, tomato puree, ground ginger, and chicken stock until fully combined. The mixture should look glossy and smell aromatic from the garlic and ginger.

Sear the chicken: Heat the vegetable oil in a large frying pan over medium-high heat until it shimmers and slides easily across the pan. Place the chicken thighs in a single layer, being careful not to overcrowd. Cook for 4-5 minutes until the underside is deep golden brown and releases easily from the pan. Flip and cook the other side for another 3-4 minutes. You should hear a steady sizzle throughout this stage.

Add the sauce: Pour the prepared honey garlic sauce over the seared chicken. The liquid should bubble immediately around the edges. Bring to a gentle simmer, then reduce the heat to medium-low. The sauce will thin out initially before beginning to thicken.

Simmer until cooked through: Cover the pan partially with a lid and let the chicken simmer for 10-12 minutes. The chicken should feel firm to the touch and reach an internal temperature of 74°C. The sauce will reduce and become slightly syrupy, coating the back of a spoon.

Thicken the sauce: Remove the chicken to a plate and whisk in the cornflour slurry. Increase the heat to medium and stir constantly for 1-2 minutes until the sauce thickens to a glossy, clingy consistency. You should see it coat the spoon thickly rather than dripping off.

Finish and serve: Return the chicken to the pan, turning each piece to coat in the thickened sauce. Sprinkle with sesame seeds and sliced spring onions if using. The final dish should have a sticky, lacquered appearance with a sweet-savoury aroma filling your kitchen.