Instructions

• Trim any large chunks of fat from the chicken thighs and pat them dry with paper towels.
• Sprinkle half of the Chinese five-spice over the top of the thighs and rub it in. Sprinkle sea salt over that side. Flip the thighs, rub in the remaining Chinese five-spice, and sprinkle sea salt on the other side.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat until the oil shimmers.
• Add the chicken thighs to the hot skillet, spacing them so they aren’t crowded, and sear until the bottoms are golden brown, about 2–3 minutes.
• While the first side sears, combine 1/2 cup chicken broth, 1/4 cup honey, and 1 1/2 teaspoons minced fresh ginger in a small microwave-safe bowl and whisk until blended. Microwave the mixture for 30 seconds, then whisk again.
• Flip the chicken thighs, reduce the heat to low, and pour the honey-broth-ginger mixture evenly into the skillet. Cover the pan and cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F, about 5–15 minutes depending on thickness.
• Uncover and simmer on low until the sauce thickens and coats the chicken, about 3–5 minutes.
• Garnish with cilantro and serve hot.