In a large bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your air fryer to 375°F (190°C).
Remove chicken from marinade, reserving the marinade for the sauce. Place chicken thighs in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until chicken is cooked through and reaches 165°F internally.
Pour reserved marinade into a small saucepan and bring to a simmer over medium heat. In a small bowl, mix cornstarch with water to make a slurry. Stir slurry into simmering marinade. Cook for 2-3 minutes, stirring constantly, until sauce thickens.
Brush or drizzle the thickened teriyaki sauce over the cooked chicken. Serve hot over steamed rice and garnish with sesame seeds or sliced green onions if desired.