Trim excess fat and skin from the chicken thighs and pad them dry with paper towel.
Mix sauce ingredient in small pot over low heat: soy sauce, honey, wine, vinegar, sesame oil, minced garlic, lime juice. Simmer for 2 minutes.
With chicken in baking dish, marinate both sides of chicken with part of the sauce, and garlic powder, onion powder over the chicken and season it with sesame oil, honey mustard and cooking oil.
With the remainder of the sauce, add corn starch slurry over medium heat to thicken it.
Pre-heat oven to 400 degrees F.
Bake chicken in pre-heated oven, skin side down, for 30 minutes.
Turn thighs over, baste with sauce and bake for another 15 minutes
Remove the chicken, add the vegetables, and put the chicken back in, skin side down, on top of the vegetables. Bake for another 10 minutes.
Turn thighs over, baste with sauce and bake for another 10 minutes.
Baste the thighs (skin side) with more sauce and bake for 10 minutes at 425 degrees F. Confirm that the internal temperature >165 degrees F.
