Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and garlic powder.
Heat the Skillet: Heat olive oil and 2 tablespoons butter in a large cast-iron skillet over medium-high heat.
Sear the Chicken: Place the chicken thighs in the hot skillet. Cook for 5–6 minutes on the first side until golden brown. Flip and cook for another 4–5 minutes. Transfer to a plate. The chicken will finish cooking in the sauce.
Prepare the Garlic: Reduce the heat to medium. Add another 2 tablespoons butter to the same skillet. Add the minced garlic and whole garlic cloves. Sauté for 30–45 seconds until fragrant.
Make the Sauce: Add honey, soy sauce, apple cider vinegar, chili garlic sauce, red pepper flakes, smoked paprika, and chicken broth. Stir until well combined.
Add the Chilies and Rosemary: Add the dried red chili peppers and fresh rosemary sprigs. Allow the sauce to simmer for 2–3 minutes until slightly thickened.
Return the Chicken: Place the seared chicken thighs back into the skillet. Turn them several times to coat both sides generously with the sauce.
Simmer Until Tender: Reduce the heat to medium-low. Cook for another 5–8 minutes, spooning the garlic butter sauce over the chicken occasionally, until the thickest part reaches an internal temperature of 165°F.
Glaze the Chicken: Allow the sauce to bubble gently for another 1–2 minutes until glossy and sticky. Avoid overheating, as the honey can burn.
Garnish and Serve: Remove from heat. Sprinkle with fresh parsley and additional red pepper flakes. Spoon the remaining garlic chili butter sauce over the chicken before serving.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Adjust the level of spiciness by varying the amount of red pepper flakes and chili garlic sauce.
For a richer flavor, let the chicken marinate in the seasoning for a few hours before cooking.