Pat the chicken thighs dry with paper towels before cutting them into bite-sized pieces. Dry chicken browns much better and develops a crispier coating.

In a large mixing bowl, combine the chicken pieces with the cornstarch and kosher salt. Toss well until every piece is evenly coated.

Heat the avocado oil in a large nonstick or cast-iron skillet over medium heat until the oil begins to shimmer.

Arrange the chicken in a single layer without overcrowding the skillet. Cook undisturbed for about 4 to 5 minutes until the bottoms become golden brown.

Flip each piece and cook for another 2 minutes. The chicken will not be fully cooked yet, which is perfectly fine.

While the chicken cooks, whisk together the honey, chicken broth, and soy sauce in a small bowl until smooth.

Push the chicken to one side of the skillet. Add the minced garlic to the empty side and cook for about 1 to 2 minutes, stirring frequently until fragrant.

Pour the prepared honey sauce into the skillet and stir everything together until the chicken is completely coated.

Allow the sauce to simmer gently for 2 to 3 minutes. As it cooks, the sauce will naturally thicken and coat every piece of chicken with a glossy finish.

Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).

Sprinkle with sliced green onions before serving. Enjoy your Healthy Honey Garlic Chicken over steamed rice, brown rice, quinoa, cauliflower rice, or alongside your favorite vegetables