Pat chicken thighs completely dry with paper towels. Season both sides thoroughly with coarse sea salt, black pepper, and garlic powder.

Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 6 to 7 minutes until the skin turns deep golden and shattering-crisp.

Flip chicken thighs and sear for 4 minutes on the flesh side. Remove excess grease from pan with a spoon, leaving 1 tablespoon of flavorful drippings.

Lower heat to medium-low. Whisk honey, minced garlic, soy sauce, apple cider vinegar, and chicken bone broth together in a small bowl, then pour directly into the skillet around the chicken.

Bring sauce to a lively bubble, continuously spooning the caramelizing glaze over the chicken for 4 to 5 minutes until the glaze thickens to a glossy syrup and internal temp reaches 175°F.

Remove from heat immediately. Scatter toasted sesame seeds and sliced green scallions across the glossy thighs. Rest 3 minutes and serve with warm jasmine rice.