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Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
Heat the oil in a large, deep pan over medium–high heat.
Add the chicken thighs, skin- or smooth-side down, and cook for 4–5 minutes or until the skin is golden and crisp. If using skin-on chicken, press down slightly when cooking skin-down, using your spatula for maximum crispness. Flip and cook for a further 4–5 minutes or until cooked through. Set aside on a plate. Spoon out any excess fat if preferred, leaving at least 2 tablespoons (for extra flavour).
Combine all the sauce ingredients together in a small bowl. Whisk to combine.
Reduce the heat to medium. Pour the honey garlic sauce into the pan. Let it bubble and simmer for 2–3 minutes, or until thickened and glossy. Return the chicken to the pan, turning to coat in the sauce. (Sauce too thin or too thick? See note 3.)
Slice the chicken into strips, if desired, and serve over rice with Chinese broccoli or Asian greens on the side. Spoon over any extra sauce and top with spring onion and chilli oil, if desired.