Place chicken thighs in a large resealable freezer bag.
Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
Squish together to combine.
Remove excess air from the bag and seal. Freeze.
Bake chicken at 400° for 40-50 minutes.
Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
Heat to boiling. Stir for a few minutes while the sauce thickens.