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In a large bowl, add chicken thighs, soy sauce, hot honey, sriracha, garlic powder, and salt. Marinate for 15 mins up to overnight.
Preheat air fryer to 425F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165F or more). For alternate cooking methods, see notes below.
While the chicken is cooking, combine hot honey, soy sauce, sriracha, rice vinegar, minced garlic, water, and corn starch in a cup or bowl and set aside. In a small pan on medium heat, add the sauce and cook down for 1-2 mins until thickened like syrup. Remove and set aside.
Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice, veggies, and other sides you desire.
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