In a blender or food processor, combine diced mango, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Blend until smooth. Set aside.

Season chicken thighs with salt and pepper. In a large skillet over medium heat, add olive oil and sear the chicken for 4–5 minutes per side until golden and nearly cooked through. Remove from pan and set aside.

Pour the mango glaze mixture into the same skillet. Bring to a gentle simmer over medium heat, stirring occasionally.

Mix the cornstarch with water to make a slurry. Once the glaze is bubbling, stir in the slurry and continue to simmer until thickened, about 2 minutes.

Place the seared chicken back into the skillet. Spoon the thickened mango glaze over the chicken, reduce heat, and let it simmer for another 5–7 minutes until the chicken is fully cooked and glazed.

Top with chopped green onions and sesame seeds. Serve over steamed jasmine rice, rice noodles, or stir-fried vegetables.