Pat chicken thighs thoroughly dry with paper towels. Season both sides evenly with garlic powder, onion powder, smoked paprika, ½ teaspoon kosher salt, and black pepper.

Heat olive oil and 1 tablespoon butter in a large deep cast iron skillet or Dutch oven over medium-high heat. Add chicken thighs and sear undisturbed for 4 to 5 minutes per side until deeply golden brown. Transfer chicken to a clean plate (it will finish cooking with the rice).

Lower heat to medium. Add the remaining 2 tablespoons butter, minced garlic, grated ginger, and white parts of the green onions to the pan drippings. Sauté for 60 seconds until fragrant.

Add the rinsed, drained jasmine rice directly into the skillet. Toast rice in the garlic butter for 1 to 2 minutes, stirring frequently so grains are coated in flavorful oil.

In a small bowl, whisk together the honey, low-sodium soy sauce, and apple cider vinegar. Pour half the sauce over the rice, along with 2 cups chicken bone broth and remaining ½ teaspoon salt. Stir to combine and scrape up any golden browned bits from the skillet bottom.

Nestle the seared chicken thighs and any resting juices back on top of the rice. Bring broth to a rapid boil, then immediately cover with a tight-fitting lid and reduce heat to low.

Simmer covered undisturbed for 15 minutes. Turn off heat and let rest covered for 5 minutes without lifting the lid to allow the rice to fully steam and absorb remaining liquid.

Remove the lid. Drizzle the remaining honey garlic sauce generously over the hot chicken thighs. Fluff the surrounding rice with a fork, garnish with sliced green onion tops and toasted sesame seeds, and serve hot straight from the skillet!