In a medium bowl, whisk together honey, fresh lime juice, soy sauce, sriracha, minced garlic, grated ginger, and lime zest until well combined.

Season the chicken thighs with kosher salt and place them in a resealable bag. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Marinate for at least 30 minutes or up to 2 hours.

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade and discard any used marinade. Sear the chicken for about 5–6 minutes on each side, until golden brown and cooked through.

In a small bowl, mix reserved marinade with cornstarch until smooth. Reduce heat to medium and pour the mixture into the skillet. Stir continuously for 2–3 minutes until thickened.

Remove from heat and transfer chicken to a serving dish. Optionally garnish with lime zest or chopped cilantro and serve over rice or noodles.