In a large bowl, combine the cut chicken thighs with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, and 1 minced garlic clove. Toss to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Set up your breading stations: In one shallow bowl, whisk together flour, cornstarch, salt, and pepper. In another shallow bowl, beat the two large eggs.

Working in batches, dredge each piece of marinated chicken first in the egg mixture, ensuring it's fully coated, then transfer to the flour mixture, pressing to adhere the coating evenly on all sides. Place breaded chicken on a plate or wire rack.

While the chicken marinates or rests, prepare the sauce. In a small saucepan, combine chicken broth, 1/4 cup soy sauce, honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, and 2 minced garlic cloves. Whisk well.

Bring the mixture to a simmer over medium heat, stirring occasionally. In a small separate bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency (it should be able to coat the back of a spoon). Remove from heat.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking oil.

Place the breaded chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd (you will likely need to work in 2-3 batches). Lightly spray the tops of the chicken with cooking oil.

Air fry for 10-12 minutes, flipping the chicken halfway through, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Repeat with remaining chicken.

Transfer the cooked chicken to a large mixing bowl. Pour the prepared sesame sauce over the chicken and toss gently until all pieces are evenly coated.

Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and a side of your favorite vegetables.