Preheat the oven to 425 F (218 C).
Grab an 8x8 baking pan and line it with aluminum foil. For extra protection against sticky liquids, add two layers of tin foil.
Grab a bowl and mix the honey, vegetable oil, soy sauce, sesame oil, garlic, ginger, and black pepper. Whisk everything together until the sauce has a runny consistency.
Remove any skin from the chicken thighs, add the salt, and place them in the baking pan.
Pour the sauce on top of the chicken, then turn each piece around once to ensure the meat is evenly coated with sauce on both sides.
Bake for 30 minutes uncovered. Flip the chicken halfway through to ensure even baking. In case the top of the chicken is browning too fast, cover with some tin foil and remove it later. The chicken’s internal temperature should be 165 F (70C), and that’s when you know it’s well-cooked and perfect for serving.
After the chicken is cooked, remove it from the oven and take each piece out. Then take the sauce that’s leftover in the pan, and you can add some of it on top of each chicken thigh or use it as “gravy” for mashed potatoes.