Begin by patting the chicken thighs dry with paper towels to ensure they sear nicely. Cut the chicken into 1-inch pieces, then season generously with salt and pepper.

In a mixing bowl, combine honey, chicken stock, rice vinegar, and light soy sauce. Add the minced garlic, stirring well to blend the flavors together. In a separate small bowl, whisk cornstarch with a splash of cold water to create a slurry.

Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear for about 3-4 minutes on each side until golden brown.

Reduce heat and add unsalted butter. Once melted, add the honey garlic sauce mixture and simmer for 1-2 minutes while whisking. Slowly stir in the cornstarch slurry and cook until thickened.

Return the seared chicken to the skillet and toss in the honey garlic sauce until coated. Cook for an additional minute and garnish with parsley and chili flakes before serving over boiled rice.