Season chicken thighs on both sides with salt and pepper.

Heat olive oil in the skillet over medium-high heat.

Place chicken thighs face down in the skillet and brown for 4-5 minutes.

Flip the chicken and cook it until it is almost done, about 6-8 minutes.

Remove the chicken and set aside.

Add the onions or shallots and garlic to the skillet and sauté until the aromatics are soft.

Add the soy sauce and honey to the skillet and add garlic powder and onion powder to taste.

Stir and scrape the pan until the sauce is combined.

Return the chicken thighs to the pan and baste with the sauce.

Reduce the heat to medium and cook for 10 minutes. Flip after 5 minutes and baste.

Stir sauce and baste chicken until the chicken thighs are done and the juice runs clear with an internal temperature of 165°F.

Transfer to a serving plate and pour remaining sauce over the chicken thighs.