In a small bowl, whisk together the apricot jam, rice vinegar, soy sauce, freshly grated ginger, minced garlic, chili flakes, and toasted sesame oil until smooth and well combined. This glaze can be made while you prepare the chicken, so set it aside until ready to use.

Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels—this is crucial for getting crispy skin—then season both sides generously with kosher salt and freshly ground black pepper. Heat 1.5 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, then carefully place the chicken skin-side down in the hot pan. Let it cook undisturbed for 6-8 minutes until the skin is golden brown and crispy. I like to let the chicken develop a deep golden color here because it adds so much flavor to the finished dish.

Flip the chicken thighs skin-side up, then immediately pour the apricot glaze from Step 1 over the chicken, making sure to coat all the pieces evenly. Transfer the skillet to the preheated 350°F oven and bake for 10-12 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh. The glaze will become sticky and caramelized as the chicken finishes cooking, creating a beautiful glossy coating.

Remove the skillet from the oven and drizzle the honey over the chicken and sauce—I find this adds a subtle extra depth to the glaze and creates a more luxurious finish. Scatter the roughly chopped cilantro over the chicken just before serving for freshness and color. Divide the cooked jasmine or white rice among serving bowls or plates, top with the glazed chicken thighs, and spoon the pan sauce generously over everything.