Pat the chicken thighs dry with paper towels and season with salt and pepper.

Heat 2 tablespoons of oil in a skillet over medium-high heat until shimmering.

Sear the chicken thighs for 5-7 minutes until golden brown, then flip and cook for an additional 4-5 minutes.

Set the seared chicken aside on a plate.

Reduce heat to medium and sauté minced garlic until fragrant, then add honey, soy sauce, and rice vinegar.

Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.

Return chicken to skillet and spoon sauce over for even coating, simmer for another 5-7 minutes.

Remove from heat and let chicken rest for a few minutes before serving.