In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, onion powder, salt and pepper. Marinate for 15 mins up to overnight.

Preheat air fryer to 425F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165F or more).

While the chicken is cooking, combine soy sauce, honey, rice vinegar, water, minced garlic, sesame oil, and cornstarch in a bowl and set aside. In a large skillet on medium heat, add the sauce and cook down for 1-2 mins until slightly thickened and syrupy. The sauce will thicken a bit more once cooled down. Turn off the heat and set aside.

Once the chicken is done, pour the sauce all over and coat evenly (save a little extra sauce for dipping later). Cut the chicken into strips, serve with fluffy white rice, veggies, and other sides you desire.