In a large bowl whisk together honey, soy sauce, minced garlic, grated ginger, vegetable oil, and red chili flakes until combined.
Add the chicken pieces to the marinade, turning to coat so they are fully submerged; cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375°F (200°C). Line a shallow baking pan with parchment paper.
Remove the chicken from the marinade and arrange pieces skin-side up on the prepared pan. Reserve the remaining marinade.
Bake the chicken for 35–40 minutes, until the skin is dark and slightly blistered and the juices run clear (internal temperature about 180°F / 82°C). Halfway through cooking, baste the chicken with the reserved marinade.
Transfer the chicken to a serving plate and sprinkle with sliced green onions and sesame seeds before serving.
