In a large bowl, combine chicken thighs with salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well, cover, and marinate for 30 minutes to 1 hour.

In one bowl, whisk together all-purpose flour and cornstarch. In another bowl, beat the eggs.

Heat enough oil in a deep pot to submerge chicken pieces, to 350°F (175°C).

Coat each marinated chicken piece in the flour mixture, then shake off excess flour.

Dip each floured chicken piece into the beaten eggs, allowing excess to drip off.

Return the egg-dipped chicken back to the flour mixture for a second coating.

Add the coated chicken thighs to the hot oil in batches, frying for 5-7 minutes until golden brown and cooked through.

In a saucepan, combine honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, and grated ginger. Simmer for 5-7 minutes.

Toss the freshly fried chicken in the glaze to coat evenly.

Transfer glazed chicken to a platter and garnish with green onions and sesame seeds before serving.