Pat chicken pieces completely dry with paper towels—moisture is the enemy of golden skin. Season generously with salt and pepper on all sides to enhance natural flavor development.

Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 1-2 minutes. Working in batches if needed, place chicken skin-side down and sear for 4-5 minutes without moving it, allowing golden crust to form.

Flip chicken and sear the other side for another 3-4 minutes until light brown. Remove chicken to a plate temporarily while you build the glaze base in the same skillet.

Reduce heat to medium and add minced garlic to the pan drippings, stirring constantly for 30 seconds until fragrant. Whisk together honey, Dijon mustard, apple cider vinegar, paprika, garlic powder, cayenne, and thyme in a small bowl until smooth.

Pour the honey mustard chicken glaze mixture into the skillet, stirring to incorporate pan drippings and create a cohesive sauce. Return chicken pieces to the pan, turning to coat completely in the glaze.

Reduce heat to medium-low and simmer for 10-12 minutes, turning chicken halfway through cooking. Mix cornstarch and water into a slurry, then stir into the sauce during the final 2 minutes—this thickens the glaze beautifully.

Cook until chicken reaches an internal temperature of 165°F (verified with a meat thermometer), and the sauce coats the back of a spoon. Taste and adjust seasonings as needed—add more honey for sweetness or vinegar for tang.