Combine the marinate ingredients together and whisk in bowl.
In a separate bowl or Ziploc gallon bag, put in the 2 lb. of chicken thighs and pour in the teriyaki marinade.
Seal the bag or put plastic wrap over the bowl with the chicken and marinade well combined.
Let it sit and marinade for 15-20 minutes or preferably overnight.
Prepare the cornstarch water by mixing together in a small bowl, the 1 tbs. of cornstarch and 1/3 cup of water. Mix thoroughly until you get a foggy liquid.
Heat a large frying pan with 1 Tbs. of oil (like to use avocado oil), and lay in the marinated chicken thighs inside the pan.
Pour over 3 Tbs. of the cornstarch water over the chicken thighs laying in the pan. Stir in the cornstarch water by moving the chicken around the pan and mixing it with the marinade.
Cook on each side for 5-10 minutes each on medium to high heat.
Then reduce the heat to medium and cover the pan with a lid, and continue to cook until the thighs are all the way cooked through, about 5-10 more minutes. You might be able to skip this step depending on how thin your chicken thighs are.
Serve with rice, kimchi, edamame, and seaweed for a healthy, well-rounded, and satisfying meal.