Heat the olive oil over medium-high heat in a cast-iron skillet.
Once the oil is hot, add the chicken thighs and brown on each side, about 4 minutes each side.
While the chicken is browning, combine the honey, soy sauce, red wine vinegar, and garlic in a small bowl and whisk well.
Once the chicken is browned, remove the chicken from the skillet and turn off the heat.
Add the honey garlic mixture to the oiled pan and whisk well. The pan will likely still be hot, so just let it cook in the residual heat for 1 minute.
Return the chicken thighs to the pan and spoon the sauce over them.
Bake in the oven for 15-20 minutes, or until a meat thermometer reads 165 degrees F. Note: using a meat thermometer is the best way to ensure properly cooked meat!
Serve topped with chopped parsley or chives.
Enjoy!
Notes
I used skin-on and bone-in, but skinless and boneless would work, too!