Unpack the chicken thighs and place them on a plate. Pat dry with a paper towel if needed. Set aside.
In a small mixing bowl, mix salt, garlic powder, onion powder, minced garlic, and ground black pepper.
Sprinkle the seasoning mixture over the chicken thighs on all sides.
Warm up a skillet on medium to medium high heat and add 2 tablespoons of olive oil and minced garlic. Warm it up until the garlic is fragrant.
Add the chicken thighs and cook for 3 minutes then flip and cook for an additional 3 minutes.
Reduce the heat, cover, and keep cooking for 20 minutes, turning the chicken thighs every 5 minutes. Cook until the chicken has an internal temperature of 175 degrees F.
Place the chicken thighs skin up in the skillet, and add the butter, soy sauce, honey, chicken broth, and white vinegar.
Mix the sauce and cook, on medium heat, for an additional 4 to 5 minutes or until the sauce has thickens.
I use a cast iron skillet, so to mix the sauce I use my whisk to get all the yummy bits from the pan. Sprinkle with parsley and sesame seeds if desired.
Serve and Enjoy!
Notes
Side dish: Serve with a side of pasta, sticky rice, or a salad.
Make sure to have a skillet big enough to make the sauce.
Use leftovers: Chopped the chicken and add it to a Ceasar salad, or a sandwich
Storage: Keep in the fridge for up to 3 days
Re-warm: Microwave or place in the air fryer at 350 degrees F for 3 to 4 minutes.