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Step 1: In a bowl, whisk together the soy sauce, hoisin, ketchup, apple juice, water, vinegar, brown sugar, ginger, and garlic. Set aside.
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Step 2: Season your chicken thighs with garlic powder, onion powder, paprika, and black pepper. Make sure to cover every part.
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Step 3: Add the chicken to a skillet with a tbsp of oil, allowing both sides to brown. It does not need to be cooked through at this point. Remove and let rest.
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Step 4: Add your sauce to the pan and scrape up any fond. Let it reduce by half before adding in a cornstarch slurry.
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Step 5: Add your chicken back in and let it all simmer until it comes up to temp.