Season and sear the chicken.
Pat the chicken thighs completely dry with paper towels — this is the key to getting that crispy, golden skin. Season both sides generously with salt, pepper, and smoked paprika. Heat olive oil in a large, deep oven-safe skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes without moving it, until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 2–3 minutes. Transfer to a plate.
2. Build the honey garlic sauce.
Reduce the heat to medium and add the minced garlic to the same pan. Stir it around in the chicken drippings for about 60 seconds until fragrant — don’t walk away, garlic burns fast. Pour in the honey, soy sauce, apple cider vinegar, and sesame oil. Stir everything together and let it bubble for about a minute so the honey starts to reduce slightly and the flavors meld.
3. Add the rice and broth.
Pour in the rinsed rice, chicken broth, and water. Sprinkle in the garlic powder and stir gently to distribute everything evenly. Scrape up any browned bits from the bottom of the pan — those are packed with flavor. Bring the liquid to a gentle simmer.
4. Nestle the chicken back in and cook.
Place the seared chicken thighs skin-side up on top of the rice, pressing them in just slightly so they’re resting on the surface. If you’re finishing this in the oven, cover the pan with a lid or foil and bake at 190°C (375°F) for 20–22 minutes. If staying on the stovetop, reduce heat to low, cover tightly, and cook for 18–20 minutes. The rice should be fully cooked and the chicken should reach an internal temperature of 74°C (165°F).
5. Rest, glaze, and serve.
Remove the lid and let the pan sit for 5 minutes off the heat. If you want a stickier glaze on the chicken, spoon some of the pan sauce directly over the thighs. Scatter fresh parsley or green onions over the top and bring the whole pan to the table.