Preheat your oven to 400°F (200°C).

In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

Place the marinated chicken breasts in a baking dish. Pour any remaining marinade over the chicken.

Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, combine cornstarch and water in a small bowl.

In a small saucepan over medium heat, stir the corn starch mixture into the marinade and cook for about 2-3 minutes until it thickens.

Once the chicken is done, drizzle the thickened teriyaki sauce over the top and garnish with chopped green onions and sesame seeds.