Begin by patting the bone-in, skin-on chicken thighs dry with paper towels and set them aside.

In a small bowl, combine honey, soy sauce, and rice vinegar, whisking together until smooth.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the pan.

Once the skin is crispy, reduce the heat to medium and flip the chicken thighs. Cook until juices run clear.

Remove the chicken from the skillet, then add the minced garlic to the hot oil and sauté until fragrant.

Pour the prepared sauce mixture into the pan with the sautéed garlic and let it thicken.

Return the chicken thighs to the pan and coat them in the rich sauce.