Season the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes. Cook the chicken thighs for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.

Reduce the heat to medium, add 2 tablespoons of unsalted butter to the skillet. Once melted, add 4 cloves of minced garlic and cook for about 1 minute until fragrant.

Stir in 1/4 cup of honey and 2 tablespoons of soy sauce, mixing well. Allow to simmer gently for about 2 minutes until slightly thickened.

Add 1 cup of uncooked long-grain white rice to the skillet, stirring to coat the grains. Pour in 1 3/4 cups of chicken broth. Bring to simmer.

Nestle the seared chicken thighs back into the skillet on top of the rice. Cover and simmer for 18-22 minutes until rice is cooked and absorbed.

Remove the lid, fluff the rice with a fork, and garnish with chopped parsley and optional lemon slices before serving warm.