Preheat oven to 425F
Combine the soy sauce, honey, Sriracha sauce, rice vinegar, 1 tablespoon of the sesame oil and the grated ginger in a small bowl. Stir to combine.
Rinse the chicken thighs then pat them dry.
Salt the chicken thighs on both sides with Kosher salt. With the thighs facing skin side up, rub the skin with 1 tablespoon of the toasted sesame seed oil.
Heat a large cast iron skillet to medium high heat. Place the chicken thighs in the heat skillet, skin side down. As the chicken cooks the rendered fat will eventually cover the bottom of the skillet this should take about 5 minutes. As the skin starts to brown rotate the pan so all the pieces brown evenly. As they brown, lift up each thigh to allow the hot fat will run under each piece.
Continue to cook the thighs for 10-12 minutes or until the meat around the edges turns opaque then transfer the chicken, skin side up, to a plate.
Pour the fat out of the pan reserving 2 tablespoons or enough so there is a thin film of oil in the bottom of the pan. Place the pan back on the stove over medium-high heat. Add the carrots in one even layer so they can brown in the oil. Continue to cook them for 5 minutes, undisturbed. No peaking or stirring! Now turn the carrots so the browned side is up. Season with kosher salt and continue to cook for about 2 minutes. Turn off the burner and transfer the skillet to the hot oven and cook the carrots for about 8-10 minutes or until a toothpick can pierce the carrot but meets with resistance towards the middle of the carrot.
Remove the skillet from the oven (use it mitt, it will be very hot!). Top the carrots with the chicken thighs, skin side up. Drizzle the sauce over the chicken and return the skillet to the oven.
Cook the chicken for another 12-18 minutes until the thighs are cooked though. Test with an instant read thermometer. The thighs should reach a temperature of 165F. The sauce should be caramelized on the bottom of the pan and the carrots cooked through. Remove the skillet from the oven and allow the chicken to rest for 10 minutes.
Move the chicken to a warmed serving platter and drizzle the sauce over the chicken then garnish with the sliced scallion and the toasted sesame seeds.