Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper. Heat the olive oil in a 12-inch skillet (or larger) over medium-high heat until it shimmers. Add the chicken and sear for 3 to 4 minutes per side until golden brown with an internal temperature around 160°F. Remove and set aside.

Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant and just starting to turn golden. Be careful not to burn the garlic.

Stir in the honey and soy sauce, whisking everything together to create a smooth, sticky glaze. Let it bubble for about 15 seconds to combine the flavors.

Add the uncooked rice to the skillet and stir for about 1 minute, coating every grain with the honey butter mixture. This helps prevent sticking and builds flavor. Pour in the chicken broth and give it a quick stir.

Nestle the seared chicken thighs back into the pan, pressing them gently into the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let everything simmer for 18 to 22 minutes without lifting the lid.

Remove the lid and check that the rice is fully cooked and tender. Fluff the rice gently with a fork, sprinkle with fresh parsley, and add lemon slices if desired. Let rest for 2 to 3 minutes before serving.