8 (5 ounce) boneless chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed
½ medium onion, finely chopped
7 cloves garlic, chopped, or to taste
1 cup honey
½ cup soy sauce
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
Pat chicken dry and season chicken on both sides with salt and pepper.
Heat oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 5 to 7
minutes.
Flip chicken; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic
are soft, 3 to 5 minutes more. Remove chicken to a plate.
Cook onion and garlic in chicken drippings.
Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom
of the pan to get garlic and onion to mix with the liquid.
Return chicken to the skillet and reduce heat to medium. Cook until no longer pink in the center
and juices run clear, about 10 more minutes, turning once halfway through. An instant-read
thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Arrange chicken on a serving plate and drizzle liquid from the pan on top.