Start by patting the chicken thighs dry with paper towels. Season them generously with a pinch of salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the chicken thighs in the skillet, skin side down.
Let the chicken sear for about 5-7 minutes without moving it around to get crispy and golden brown.
Flip the chicken thighs and add the minced garlic to the pan, sauté for about 1 minute until fragrant.
In a small bowl, whisk together the honey, Dijon mustard, and water. Pour this mixture over the chicken in the skillet. Let it simmer for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (75°C). If not, let it cook a little longer.
Once done, transfer the chicken to a serving platter, spoon the sauce over the top, and garnish with fresh herbs if desired. Serve with your favorite sides.
