Cooking Instructions

• Preheat the oven to 400°F.
• In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and red pepper flakes, if using. Set aside.
• Season the chicken with the salt and pepper. Place the flour in a shallow dish and dredge both sides of the thighs in the flour, shaking off any excess.
• Heat the oil in an oven-proof skillet over medium heat. Add the chicken, skin-side down, and cook until golden, 4 to 6 minutes. Flip, then add the garlic to the pan around the chicken. Let it cook until fragrant, 1 minute. Pour the honey mixture over the top and around the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through and registers 165°F on an instant-read thermometer inserted into the thickest part of a thigh, about 15 minutes.
• Transfer the chicken to a platter to rest. Bring the sauce in the skillet to a simmer over medium heat and cook until reduced and thickened, 2 to 3 minutes. Spoon the sauce over the chicken and sprinkle with cilantro. Serve with rice.