Trim chicken thighs of excess fat and cut into bite-sized pieces. Place the minced garlic, honey, ¼ cup chicken broth, bourbon, ¼ cup soy sauce, chili powder, ginger and red pepper flakes in a large bowl and mix well. Add chicken to bowl and rest in refrigerator for 1 hour or overnight.
Drain chicken in a strainer placed over a bowl. Press chicken against the sides of the strainer to remove as much liquid as possible. Retain marinade to make glaze for chicken.
Heat 1 Tbsp oil in large frying pan over medium-high heat. Dredge half of the chicken pieces in cornstarch, shaking off excess. Place chicken in the hot pan and fry until crispy on all sides. Drain chicken pieces on a paper towel-lined plate and repeat with remaining pieces.
Pour marinade into a pan and add the remaining ½ cup chicken broth and ¼ cup soy sauce. Bring to a boil then simmer for 10 minutes to reduce and thicken. Add chicken back to pan and coat with sauce. Cook until chicken is hot and cooked through, about 5 minutes.
Squeeze lime juice over chicken just before serving over rice. Garnish with chopped chives and sesame seeds. Enjoy!