Prep the oven and pan: Heat the oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup and place a wire rack on top if you have one. The rack helps crisp the skin.

Pat the chicken dry: Use paper towels to dry the thighs well. Dry skin equals better browning. Season both sides with kosher salt, black pepper, and a pinch of smoked paprika.

Mix the sauce: In a small bowl, stir together 1/3 cup honey, 3–4 minced garlic cloves, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon olive oil, and a pinch of red pepper flakes if you like heat.

Sear for extra crispiness (optional but worth it): Heat a large oven-safe skillet over medium-high. Add 1 tablespoon oil, then place thighs skin-side down. Cook 4–5 minutes until the skin is golden. Flip and cook 2 minutes more, then remove from heat.

Add butter and sauce: With heat off, add 1 tablespoon butter to the pan and pour in the honey-garlic sauce. Spoon the sauce over the thighs to coat. If you skipped the sear, arrange thighs on the rack and brush generously with sauce.

Bake: Transfer the skillet to the oven (or place the rack-set pan in the oven). Bake 25–35 minutes, depending on size. Target internal temperature: 175–190°F for thighs (they’re juiciest at a higher temp than breasts).

Reduce the glaze (if needed): If the sauce is thin, remove the chicken to a plate, set the pan over medium heat, and simmer 2–3 minutes to thicken. For extra body, whisk 1 teaspoon cornstarch with 1 teaspoon water and stir into the sauce, simmering 30–60 seconds.

Finish and garnish: Spoon the sticky glaze over the thighs. Squeeze a little lemon or lime over the top for brightness. Sprinkle with sliced green onions and sesame seeds.

Serve: Pair with steamed rice, garlic mashed potatoes, roasted broccoli, or a crisp cucumber salad. Don’t waste the pan sauce—pour it over your sides.