Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken to the pan and sear for 5-7 minutes until golden brown, flip and cook for another 4-5 minutes. Remove chicken and set aside.

In the same skillet, reduce heat to medium, add butter and melt. Add minced garlic and stir until fragrant, about 1-2 minutes. Stir in honey and soy sauce until a smooth glaze forms.

Stir uncooked rice into the skillet with the glaze, coating it fully. Pour in chicken broth, mix briefly, and bring to a gentle simmer.

Nestle seared chicken back into the skillet over rice. Cover with lid and reduce heat to low. Simmer for 18-22 minutes until rice is tender and liquid is absorbed.

Remove lid, fluff rice with a fork, and sprinkle with parsley. Garnish with lemon slices if desired and serve warm.