Cut the chicken thighs into bite-sized pieces and toss them in cornstarch until fully coated.

Heat vegetable oil in a large skillet over medium-high heat. Add the coated poultry and pan-fry for 6 to 8 minutes until golden brown and crispy.

In a small bowl, whisk together the honey, minced garlic, soy sauce, and rice vinegar.

Pour the sauce mixture into the skillet with the poultry. Simmer for 2 to 3 minutes until the glaze thickens and coats the meat evenly. Serve immediately.