1. Prepare and Sear the Chicken:
First, prepare your chicken. Pat the chicken thighs completely dry with paper towels. This step is non-negotiable for achieving crispy skin. Season both sides generously with the kosher salt and freshly ground black pepper. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The pot should be wide enough to hold the chicken in a single layer without overcrowding. Once the oil is shimmering, carefully place the chicken thighs skin-side down. Sear for 5-7 minutes without moving them, until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 3-4 minutes on the other side. The chicken will not be cooked through at this point. Remove the chicken from the pot and set it aside on a plate.

2. Build the Flavor Base:
Reduce the heat to medium. There should be a good amount of rendered chicken fat and browned bits (fond) in the pot—this is pure flavor! If there is an excessive amount of fat (more than 2-3 tablespoons), carefully pour some off. Add the 1 tablespoon of butter to the pot. Once it’s melted, add the diced yellow onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the 6 cloves of minced garlic and the ¼ teaspoon of red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic, as it will become bitter.

3. Create the Sauce and Deglaze:
Pour in the ⅓ cup of soy sauce and 1 tablespoon of apple cider vinegar to deglaze the pot. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. Let the mixture simmer for about 30 seconds. Whisk in the ⅓ cup of honey until it is fully dissolved into the sauce. This mixture should be bubbly and aromatic.

4. Combine Rice and Liquid:
Add the 1 ½ cups of rinsed long-grain white rice to the pot. Stir constantly for about one minute to toast the rice grains slightly and coat them in the sauce and aromatics. This toasting step adds a nutty flavor and helps the grains remain separate. Pour in the 2 ½ cups of low-sodium chicken broth and stir everything together to combine.

5. The Simmer and Steam (The “No-Peek” Phase):
Bring the mixture to a gentle simmer. Once it’s bubbling, nestle the seared chicken thighs back into the pot, on top of the rice mixture, skin-side up. Make sure the skin stays above the liquid level as much as possible to keep it from getting soggy. Once the liquid returns to a simmer, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook for 20-25 minutes. Do not lift the lid during this time. The steam trapped inside is what cooks the rice to perfection. Lifting the lid releases the steam and can result in unevenly cooked or hard rice.

6. Rest and Fluff:
After 20-25 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period is just as important as the cooking time. It allows the rice to absorb any remaining moisture and finish steaming, ensuring a fluffy texture.

7. Final Touches and Serving:
Remove the lid. The rice should be tender and have absorbed all the liquid. Drizzle the optional 1 teaspoon of sesame oil over the chicken. Fluff the rice around the chicken gently with a fork. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately, straight from the pot.