Add sesame oil to a large skillet over medium high heat. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Remove and set aside on a platter.
Pour chicken broth into the skillet and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
Place the browned chicken thighs into the skillet. Cook on medium, uncovered, for 20-25 minutes, or until the liquid has reduced and thickened.
Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.