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Debone the chicken thighs by turning the chicken thigh bone side up. Then locate the bone and make small slits around the bone with a sharp knife until you’re able to remove it. Be careful not to cut too deeply or you can pierce into the skin. If you're using skinless boneless thighs, skip this step.
Pat dry the chicken on both sides. Place chicken thighs skin side up on a cutting board and season on both sides with salt, black pepper, and garlic powder. Set aside.
In a small bowl combined honey garlic sauce ingredients. Set aside.
Heat vegetable oil, or any neutral oil in a large pan on medium heat. Once the oil is hot or shimmering, place the chicken skin side down and fry until skin is golden, about 4-5 minutes. (If you're using skinless boneless thighs, reduce by 1-2 minutes)
Fry on the other side until the meat is cooked through (about 2 mins) or until an internal temperature of 165 Fahrenheit digital thermometer or until juices run clear.
Reduce to low-medium heat. Pour in the honey garlic sauce around the chicken thighs and let it thicken for 30 seconds. Flip the chicken over so it’s skin side down for 30 seconds so the skin can absorb the sauce. Flip over again.
Garnish with green onions. Transfer to a cutting board to slice into smaller pieces and enjoy!