Preheat your air fryer to 400°F (200°C) for approximately 5 minutes.

Pat the chicken thighs dry with paper towels and drizzle olive oil over them, massaging it in.

In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, rice vinegar, brown sugar, grated ginger, and gochujang. Whisk until smooth.

Coat the chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes, up to 2 hours.

Discard any leftover marinade after marinating to avoid excessive saltiness.

Arrange the marinated chicken thighs in a single layer in the air fryer basket and cook for 20-25 minutes, flipping halfway.

Check the doneness of the chicken using a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).

While the chicken is cooking, thicken the remaining marinade by mixing cornstarch with water and simmering until rich.

Drizzle the thickened glaze over the cooked chicken and garnish with sesame seeds and green onions.

Serve immediately with sides like steamed rice or a salad.