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Preheat oven to 350 degrees.
Season the chicken on each side with some Kosher salt and black pepper.
Heat the cast iron skillet on high heat; add the canola oil once hot.
When the oil starts to simmer slightly, add the chicken (skin side down if you are using the skin-on chicken thighs) and cook until browned, 4-5 minutes on each side.
Transfer the chicken to a plate and cover well with foil.
Add the garlic to the cast iron skillet and cook for 1 minute, just until fragrant.
Add the honey, water, vinegar, ginger, if using, and soy sauce. Cook on medium heat until the sauce reduces and thickens slightly (about 5-8 minutes). Stir occasionally.
If you want the sauce thicker, cook on low for longer, stirring occasionally.
Transfer the sauce to a bowl. Set aside.
Add butter to the hot cast iron skillet and melt on low-medium heat.
Add the diced onion and cook for about 1 minute until soft.
Add the uncooked rice and dried thyme, stir, and cook for a minute.
Pour in the chicken broth and stir to combine.
Add the meat to the pan on top of the rice, skin side up if using bone-in thighs.
Cover with foil and bake for 45-50 minutes. When 5 minutes are left, uncover the pan, brush the chicken with the sauce, and broil for 5 minutes.
Serve with lemon slices, fresh parsley, and extra sauce on the chicken.