Pat the chicken thighs dry with paper towels, then add them to a large bowl. Season with seasoned salt, black pepper, onion powder, and garlic powder. Toss well so the chicken is evenly coated on all sides.

Heat a large skillet or grill pan over medium-high heat. Cook the chicken thighs for about 5–7 minutes per side, or until fully cooked and nicely browned with a little caramelization on the outside. The internal temperature should reach 165°F.

For grilling: Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken thighs for about 5–6 minutes per side, flipping once, until fully cooked and lightly charred around the edges. Transfer to a cutting board and let rest before chopping.

Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Slice into strips or chop into bite-sized pieces.

Heat a large skillet over medium-low and melt the butter. Add the garlic paste and ginger paste and cook for about 30 seconds, stirring constantly, until fragrant.

Carefully pour in the bourbon and let it simmer for 1–2 minutes to cook off some of the alcohol.

Add the soy sauce, hoisin sauce, and brown sugar. Whisk until smooth and combined.

Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly and becomes glossy. The sauce will continue thickening as it cools, so avoid over-reducing.

Add the chopped chicken back to the skillet and toss until every piece is coated in the sauce.

Simmer for another 4–5 minutes so the chicken absorbs the flavor and the sauce clings to the chicken.

Garnish with sliced green onions and sesame seeds before serving.