Trim the chicken thigh fillets and cut them into cubes. This step sets the stage for maximum flavor. Thigh meat is juicier and more forgiving than breast meat. Place the cubes in a mixing bowl.

In a separate bowl, combine granulated garlic seasoning, onion granules, smoked paprika, salt, and pepper. This medley gives the chicken a well-rounded flavor. Add the seasoning mix to the chicken cubes and toss them to ensure every piece is coated evenly.

Sprinkle corn flour over the seasoned chicken and toss once more. This gives us the crisp we’re looking for when frying. Corn flour creates a delightful texture as it fries, ensuring that golden crunch.

In a large skillet, heat neutral oil over medium-high heat. How do you know when it's hot enough? Drop a breadcrumb into the oil; it should sizzle right up. This ensures your chicken will fry correctly.

In batches, add the chicken pieces to the hot oil, ensuring you don’t crowd the pan. Fry them until they are golden brown and crispy — this takes about 5–7 minutes per batch. You want a beautiful golden finish.

While the chicken cooks, take a saucepan and heat the sesame oil over medium heat. Add the finely chopped garlic and sauté for a minute. Next, pour in honey, soy sauce, chili glaze, rice vinegar, and Worcestershire sauce. Stir well until combined. Simmer for a few minutes until slightly thickened.

When the chicken is perfectly crispy, remove it from the skillet and drain on paper towels. In a large bowl, pour the sauce over the chicken and toss gently until all pieces are nicely coated.

Plate your beautiful crispy honey garlic chicken. Garnish it with chopped green onions or sesame seeds for an elegant touch. Now, dig in and savor every bite.