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Season the chicken thighs with salt and pepper, then lightly coat both sides with cornstarch.
Heat oil in a pan over medium-high heat until hot.
Place the chicken in the pan, skin side down, and pan-fry for 4 minutes on each side until they are crispy and golden brown.
Remove the chicken from the pan and set it aside.
In the same pan, add butter, honey, minced garlic, and soy sauce. Stir and let it simmer for 30 seconds.
Return the chicken to the pan and cook for 1 minute on each side over high heat.