Cut your chicken thighs into 1.5-inch cubes and pat them completely dry with paper towels. Season lightly with a pinch of salt and let them sit at room temperature for 15 minutes to take the chill off.

In a wide, shallow bowl, whisk together the 3/4 cup cornstarch, 1/2 cup all-purpose flour, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt, and black pepper. In a second bowl, beat the two eggs until completely uniform.

Dip each chicken piece in the egg wash, letting excess drip off, then press firmly into the starch-flour mixture. Shake off excess, dip back into the egg wash for a second pass, and coat again in the dry mixture. Lay on a wire rack and rest for 10 minutes.

Heat your neutral oil to 325°F (163°C) in a deep pot. Gently lower 5-6 pieces into the oil without crowding. Fry for 4 minutes, turning once, until the crust is set and light blonde. Remove to a wire rack and let rest for 5 minutes to let steam escape.

Increase the oil temperature to 375°F (190°C). Return the chicken to the oil in batches and fry for 2-3 minutes until deep golden brown and audibly crackling. Drain on a wire rack.

In a wide skillet, melt the butter over medium heat. Add the minced garlic and grated ginger, cooking for 45-60 seconds until fragrant. Remove the pan from the heat to prevent burning, then stir in the honey, soy sauce, rice vinegar, and red pepper flakes.

Return the pan to low heat and bring to a gentle simmer. Whisk in the cornstarch slurry and stir constantly for 30-45 seconds until the glaze thickens and turns glossy.

Add the hot, crispy chicken bites directly into the glaze. Toss gently for 20-30 seconds until every piece is evenly coated. Transfer to a platter, garnish with sesame seeds and green onions, and serve immediately.