In a bowl, combine chicken thighs, cornstarch, salt, and black pepper. Toss until the chicken is evenly coated and let marinate for about 10 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear for about 5-7 minutes until golden brown and cooked through, then remove and set aside.

Bring a pot of salted water to a boil. Cook lo mein noodles according to package instructions (about 4-5 minutes for al dente). Drain and drizzle with sesame oil.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.

In a bowl, whisk together soy sauce, honey, rice vinegar, oyster sauce, ginger, red pepper flakes, chicken broth, and cornstarch. This is your sticky sauce.

Pour the sauce into the skillet and bring to a simmer, stirring occasionally for 2-3 minutes until thickened.

Add the chicken and noodles back to the skillet, tossing gently in the sticky sauce to coat evenly.

Cook for another 1-2 minutes until everything is heated through.

Serve immediately, garnished with sesame seeds and sliced green onions.