In a medium bowl, combine the honey, soy sauce, Sriracha sauce, minced garlic, sea salt, and ground black pepper. Whisk until well combined. Add the chicken thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes or up to 2 hours for deeper flavor.
While the chicken marinates, prepare the rice according to the package instructions. If using a rice cooker, follow its guidelines, or bring 2 cups of water to a boil in a pot, add the rice, cover, and reduce the heat to low. Cook for about 15-20 minutes until the rice is tender. Fluff with a fork and set aside.
In a large skillet over medium heat, add a splash of oil. Once hot, add finely chopped onions and sauté for about 3-4 minutes, or until they become translucent and fragrant.
Add the marinated chicken thighs to the skillet, reserving the marinade for later. Cook for about 6-7 minutes on each side until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, add the trimmed broccolini to the skillet. Pour in the reserved marinade and chicken broth. Stir to combine, making sure the broccolini is coated in the sauce. Cover and cook for an additional 5 minutes, allowing the broccolini to steam and become tender.
Remove the skillet from heat. Serve the spicy honey garlic chicken thighs over a bed of fluffy rice, topped with the sautéed broccolini. Garnish with chopped parsley for a pop of color and freshness. Enjoy your meal!
