1-First, cut the 1½ pounds of boneless skinless chicken thighs into small bite-sized pieces. This helps them cook evenly and absorb the flavors.

2-Next, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat to get that perfect golden crust.

3-Once the pan is hot, add the chicken pieces and season with 1 teaspoon salt and ½ teaspoon pepper. Cook until the chicken changes from pink to white with golden edges, about 4 to 5 minutes. For even cooking, cut the chicken uniformly as one of the helpful tips suggests.

4-Then, add the remaining 2 tablespoons of butter, 4 cloves of minced garlic, 1½ tablespoons apple cider vinegar, and 3 to 4 tablespoons honey. Stir everything to coat the chicken evenly and simmer for 2 to 3 minutes to caramelize the exterior. This step really brings out the rich flavors, so pat the chicken dry beforehand for better browning, just like the tips recommend.

5-Finally, garnish with fresh chopped parsley or green onions and serve hot over rice or mashed potatoes. Avoid overcooking to keep the meat juicy, as advised in the preparation notes.