Teriyaki Chicken

In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly. Cover and marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).
Preheat the air fryer to 425°F (220°C). Arrange the chicken thighs in a single layer in the basket, leaving space between pieces. Cook for 11–13 minutes (no need to flip) until internal temperature reaches 165°F (74°C).
For alternate cooking methods, see recipe notes below.
While the chicken cooks, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl. Set aside.
When the chicken is done cooking, add the sauce to a large skillet and bring to a gentle simmer over medium heat, stirring until the sauce thickens and becomes sticky, about 1-2 mins. Turn off the heat.
Add the chicken to the skillet and quickly coat the chicken all over the sauce. Remove the chicken from the pan and save any remaining sauce for dipping later.
Cut the chicken into strips and serve hot with steamed rice and vegetables. Garnish with sliced green onions.