Prep the Chicken: Start by seasoning the chicken with salt and pepper—don't be stingy. Lightly coat with cornstarch, ensuring an even coating. Pat dry with a paper towel first for extra crispiness.

Pan-Fry the Chicken: Heat oil over medium-high heat in a pan. Add the chicken skin-side down and cook for about 7 minutes until golden. Flip and cook for another 7 minutes. Avoid overcrowding the pan for better crispness.

Make the Sauce: In the same pan, melt butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Add soy sauce, mirin, honey, lemon juice, zest, paprika, chili flakes, and black pepper. Simmer until thickened, stirring regularly.

Baste the Chicken: Place the chicken back into the pan and pour the sauce over it. Spoon the sauce onto the chicken, letting it simmer together for another minute or two to absorb flavors.

Serve: Serve over steamed rice and drizzle with the extra sauce. Garnish with sesame seeds and chives.