Pat chicken thighs dry with paper towels and cut into large bite-sized chunks.

In a large bowl, toss chicken pieces with cornflour, salt, and black pepper until every side is evenly coated.

Heat vegetable oil in a wide skillet over high heat until shimmering.

Lay chicken in a single layer in the skillet and sear untouched for 4 to 5 minutes until deep golden underneath.

Flip chicken pieces and cook for 2 minutes more on the second side. Reduce heat to medium.

Add unsalted butter to the pan and let it melt around the chicken.

Add minced garlic and stir constantly for about 30 seconds over medium heat until fragrant but not browned.

In a measuring jug, blend honey, chicken stock, rice vinegar, and soy sauce together, stirring to dissolve honey fully.

Pour sauce mixture over chicken and turn heat to high. Let bubble into a fast simmer.

Reduce heat to medium-low and cook for 4 to 5 minutes, letting sauce thicken and coat every piece of chicken.

Spoon chicken over steamy boiled rice, sprinkle with chopped parsley and chilli flakes if using. Serve immediately while glossy and hot.