Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken. Sear for 5–7 minutes until golden brown and nearly cooked through. Remove chicken and set aside.

Reduce heat to medium and add butter and minced garlic to the skillet. Sauté for 1–2 minutes until fragrant and lightly golden, stirring constantly.

Pour in honey and soy sauce, stirring until a sticky glaze forms (about 2 minutes).

Stir in uncooked white rice, ensuring each grain is coated with the honey garlic mixture. Pour in chicken broth and gently stir to combine.

Return the chicken thighs to the skillet, nestling them on top of the rice. Cover and reduce heat to low, simmer for 18–22 minutes until rice is tender and liquid is absorbed.

Once tender, remove from heat and uncover. Fluff rice gently with a fork. Sprinkle parsley and add lemon slices if desired. Serve warm.