Preheat and season: Preheat your basket air fryer to 400°F for about 3 minutes. Pat the chicken thighs dry, then toss them with the vegetable oil, salt, and pepper.

Air fry the chicken: Arrange the thighs in a single layer in the basket without crowding, working in batches if needed. Air fry for 18 to 20 minutes, flipping halfway, until the chicken reaches 165°F on a meat thermometer. Air fryer models vary, so use the internal temperature as the real doneness test.

Start the sauce: While the chicken cooks, whisk the soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger together in a small saucepan. Bring to a gentle simmer over medium heat.

Thicken the glaze: Stir the cornstarch and water together in a cup, then whisk it into the simmering sauce. Cook for 2 to 3 minutes, stirring, until the sauce turns glossy and thick enough to coat the back of a spoon.

Glaze the chicken: Add the cooked chicken to a large bowl, pour over about two-thirds of the teriyaki sauce, and toss to coat. Slice the thighs into strips or leave them whole.

Garnish and serve: Serve over rice with the extra sauce on the side, topped with sesame seeds and sliced green onions.