Prepare the sauce by whisking together the tamari, chicken broth, sesame oil, Sriracha sauce, honey, garlic, ginger, and lime juice in a medium bowl. Set aside.
Add the chicken thighs to a large well-seasoned cast iron skillet set over medium heat and season generously with salt and black pepper.
*Tip: If the pan is new or not well-seasoned, add 2 tablespoons sesame oil to the skillet before adding the chicken.
Cook until the chicken releases easily from the skillet, approximately 4-5 minutes. Turn the chicken and pour the sauce into the skillet. Continue cooking for another 4-5 minutes, spooning the pan sauce over the chicken as it cooks.
Cover and reduce heat to medium-low. Simmer until the chicken is cooked through, approximately 15-20 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of the chicken.
Remove from heat and brush the pan sauce over the chicken until nicely coated. Allow chicken to rest for 5 minutes before topping with the sliced green onion and sesame seeds. Serve immediately with a drizzle of pan sauce on top and your choice of sides. Enjoy!