Preheat the oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray. Set the dish aside.
Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl. Whisk until thoroughly incorporated. Set the sauce aside.
Heat vegetable oil in a skillet. Season the chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil. Add the chicken breasts to the skillet and cook for 2-3 minutes per side, or until just browned.
Transfer the chicken breasts to the baking dish. Pour the honey-sriracha sauce over the chicken, turning to coat each breast entirely. Cover with foil and bake for 20 minutes.
Remove the foil cover. Continue to bake for 15 minutes, or until the chicken is cooked through. Use an instant-read meat thermometer; remove the chicken when its internal temperature reaches 165°F.
Remove the chicken from the oven. Spoon about 3 tablespoons of the sauce into a small cup. Whisk the cornstarch into the cup until well combined. Stir the cornstarch slurry back into the baking dish. Return the chicken to the oven and cook for 1 to 2 minutes, or until the sauce has slightly thickened.
Remove the honey sriracha chicken from the oven. Let it rest for 5 minutes. Spoon the sauce over the chicken. Garnish with cilantro and sesame seeds. Serve with lime wedges.
