Begin by patting the chicken thighs dry with paper towels and let them sit at room temperature for 10 minutes.

In a medium bowl, combine honey, soy sauce, and rice vinegar, whisking until smooth to create the glaze. Set aside.

Place a large skillet over medium-high heat and add the cooking oil, allowing it to heat until shimmering, about 1-2 minutes.

Carefully add the chicken thighs skin-side down to the hot skillet and cook undisturbed for 5-7 minutes until golden brown and crispy.

Flip the thighs over with tongs and reduce heat to medium, cooking for an additional 7-10 minutes until the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and set aside, retaining about 2 tablespoons of rendered fat in the skillet.

Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant.

Pour the honey-soy-vinegar glaze into the skillet with the garlic, stirring continuously for 2-3 minutes until the sauce thickens slightly.

Return the chicken thighs to the skillet, simmer for 1 minute to allow them to absorb the flavors.