Pat the chicken thigh pieces dry with a paper towel. In a medium bowl, combine the cornstarch, garlic powder, salt, and pepper. Add the chicken pieces and toss until they are evenly coated.

Heat the canola oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the honey and soy sauce. Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring constantly, until it thickens slightly.

Return the cooked chicken to the skillet. Toss gently to coat all the chicken pieces in the honey butter sauce.

Serve immediately, garnished with chopped parsley or sesame seeds if desired.