Cook the thighs in a dry pan (the chicken will render out enough fat that you don’t need to add any extra) skin side down, over medium-heat until the skin is brown and crispy, about 15-20 minutes. Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.