Preheat the oven to 400°F (200°C).
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 3 minutes on the other side.
Add the minced garlic to the skillet and cook for 1 minute, stirring to prevent burning.
In a small bowl, whisk together honey, soy sauce, apple cider vinegar, and red pepper flakes.
Pour the honey garlic sauce over the chicken thighs in the skillet.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, steam the broccoli florets and baby carrots until tender, about 5-7 minutes.
Remove the skillet from the oven and spoon some of the sauce over the chicken thighs.
Serve the honey garlic chicken thighs with steamed vegetables and cooked white rice.