Pat the chicken thighs completely dry with paper towels. Season on both sides with salt, black pepper, and garlic powder.

Heat a cast iron or heavy skillet over medium-high heat for 2 minutes. Add the olive oil and heat for another 30 seconds until shimmering.

Place chicken thighs skin-side down in the hot pan. Press lightly with a spatula to ensure full skin contact. Sear undisturbed for 7 to 8 minutes until the skin is deep golden and releases naturally from the pan.

Flip the chicken and cook for 5 to 6 more minutes until the internal temperature reaches 165°F. Remove from the pan and set aside on a plate.

Reduce heat to medium. Add the minced garlic to the same pan and cook, stirring constantly, for about 60 seconds until fragrant. Do not let it burn.

Add the honey, soy sauce, and apple cider vinegar. Stir to combine and let the sauce bubble for 2 to 3 minutes until slightly thickened.

Return the chicken to the pan skin-side up. Spoon the sauce over the chicken repeatedly for 2 minutes to glaze and coat.

Remove the pan from heat. Stir in the butter until melted and the sauce is glossy. Serve immediately.