In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken and garnish with some sesame seeds. Serve immediately with steamed rice.