1Arrange chicken thighs in a single layer in a 13x9" baking dish. In a medium bowl, mix together salesa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.
2Bake chicken and sauce, covered, in a 400 degree oven for 40 minutes. Transfer chicken thighs to a serving platter and keep warm. Carefully pour sauce into a small saucepan. Bring to a boil over medium high heat. Mix cornstarch with 2 tbsp water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.