Season the chicken thighs generously with salt and cracked black pepper. Coat each piece in cornstarch, pressing gently so it adheres to every surface.

Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Add the chicken thighs and fry for 5 to 7 minutes per side until deeply golden brown on both sides and cooked through. Work in batches if needed to avoid crowding.

Remove the chicken from the skillet and set aside. Pour off the excess oil from the pan, leaving just a thin film.

Reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and cook for 30 seconds until fragrant.

Add the honey, soy sauce, lemon zest, paprika, chili flakes, and CTH seasoning. Stir to combine and cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and becomes glossy.

Return the chicken to the skillet. Turn each piece to coat both sides thoroughly in the glaze. Let simmer in the sauce for 1 to 2 minutes so the chicken absorbs the flavor.

Serve over white rice with your choice of vegetable alongside.