In a medium bowl mix the chicken thighs with the cornflour and set aside.
In a small bowl combine the soy sauce, hoisin, rice vinegar, water, honey and cornflour and set aside.
Heat 1 tbsp Oil in a medium sized frying pan. Fry the chicken for 3- 5 minutes each side.
Remove chicken from the pan and stir in the chilli flakes and garlic. Cook for 30 seconds over medium low heat.
Add the chicken to the pan with the spring onions, then pour in the sauce. Add the sesame seeds. Stir for about 30 seconds until thickened.
Serve with rice.