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Coat the Chicken: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss thoroughly until each piece is fully coated with the cornflour mixture.
Heat the Pan and Sear Chicken: Heat the vegetable oil in a large frying pan or skillet over high heat. Add the chicken thighs and cook on one side for about 4-5 minutes until they develop a golden brown crust. Flip them and cook for an additional 2 minutes on the other side.
Add Butter and Garlic: Add the unsalted butter to the pan and allow it to melt. Add the minced garlic and stir to combine. Reduce the heat to medium to prevent the garlic from burning, infusing the oil with garlic flavor.
Prepare the Sauce: In a separate bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce until well combined.
Cook the Sauce and Chicken: Pour the prepared sauce into the pan. Increase the heat to bring it to a boil, then reduce to a simmer. Let it cook for about 4-5 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through with no pink in the center.
Finish and Serve: Sprinkle the chopped fresh parsley and chilli flakes over the chicken. Serve immediately over a bed of boiled rice for a complete meal.