Begin by rinsing 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 10 minutes. Fluff the rice with a fork before serving.
While the rice cooks, heat a dry skillet over medium heat. Add 1 tablespoon of sesame seeds and toast for 2-3 minutes, stirring often, until golden brown and fragrant. Remove from heat and set aside.
In a small bowl, whisk together 1/4 cup honey, 3 cloves minced garlic, 2 tablespoons soy sauce, and 1 teaspoon grated ginger to make the honey garlic sauce.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Season chicken thighs with salt and pepper. Cook chicken undisturbed for 5-6 minutes until golden brown, then flip and cook the other side for 5 minutes until fully cooked.
Reduce heat to low and pour the honey garlic sauce over the chicken. Spoon the sauce over the chicken as it cooks for an additional 2-3 minutes until the sauce thickens and coats the chicken in a glossy glaze. Be careful not to burn the sauce.
Plate a scoop of jasmine rice, sprinkle with toasted sesame seeds and chopped green onions. Place the glazed chicken thighs on or alongside the rice and drizzle remaining sauce over the dish.
