Combine marinade ingredients in a medium-sized bowl and stir to combine. Add chicken thighs and marinate at room temperature for 30-60 minutes, or in the refrigerator for up to 4 hours.

Heat oven to 400 degrees Fahrenheit. Heat a cast iron skillet over medium high heat. Add olive oil and butter and melt. Remove chicken thighs from marinade, allowing excess marinade to drip off. Reserve marinade. Season with salt and pepper and cook, skin side down, in skillet for about 5-6 minutes, until skin is golden and crispy. Flip chicken thighs over and baste with reserved marinade. Transfer skillet to oven to finish cooking for 15-18 minutes, until internal temperature reaches 165 degrees Fahrenheit. Serve garnished with sesame seeds and green onions.