Start by seasoning the chicken thighs generously with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Once shimmering, add the chicken thighs. Sear for about 5-7 minutes until golden brown and nearly cooked through. Remove from skillet and set aside.

Reduce heat to medium and add unsalted butter to the skillet. Once melted, add minced garlic. Sauté for about 1-2 minutes until fragrant and lightly golden.

Stir in honey and soy sauce into the garlic mixture, cooking for about 1-2 minutes, until it forms a glossy glaze.

Add uncooked rice to the skillet, stirring to coat each grain with the glaze. Pour in chicken broth, mixing briefly.

Nestle the chicken thighs back into the pan among the rice. Cover with a lid, reduce heat to low, and simmer for about 18-22 minutes.

Once the rice has absorbed the liquid and is tender, fluff the rice with a fork and sprinkle with chopped parsley. Optionally, add lemon slices for garnish.