Wash and pat chicken thighs dry. Make diagonal slashes on fleshy part to let sauce permeate. Place in an oven dish big enough to hold all thighs comfortably, side by side, bone side up. Mix the honey, oyster sauce, ginger, lemon juice and pepper, tasting as you go. Pour over the chicken. Cover and keep in refrigerator at least two hours, turning once. Preheat oven to 250C. Leave chicken out to come to room temperature before placing in oven. Cover tightly with foil and bake for 20 minutes, take out, turn the chicken over, cover again and place back in oven for another 15 minutes, basting once with the sauce. Take it out again, turn over so fleshy side is up, place back in oven, uncovered for 10 minutes or until chicken is slightly crispy and brown. Remove chicken and set aside, reserve sauce. Dissolve cornflour in water. Put the sauce in a pan, heat gently and add cornflour mixture and stir till slightly thickened. Place chicken in a large serving platter, pour sauce over chicken, and serve surrounded by your choice of steamed vegetables and rice.