Begin by patting the chicken thighs dry with paper towels. Set aside to evaporate excess moisture.

In a small bowl, whisk together honey, soy sauce, and rice vinegar until fully combined. Set aside to allow flavors to meld.

Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until golden brown.

Flip the chicken thighs and cook for an additional 7-10 minutes until the internal temperature reaches 165°F. Remove thighs from skillet.

Add minced garlic to remaining fat in the skillet and sauté for 30-60 seconds until fragrant.

Pour the honey-soy mixture into the skillet and stir with sautéed garlic. Cook for 1-2 minutes until it thickens.

Return the chicken thighs to the skillet, spooning the glaze over them. Cook for an additional 1-2 minutes and serve immediately.