In a medium bowl, combine the sliced cucumber and red onion. Add the soy sauce, olive oil, brown sugar, and a pinch of salt. Toss everything together, then mix in the parsley if using. Place the salad in the fridge while the chicken cooks so the flavors can develop.

Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear them on both sides, flipping occasionally, for about 10 minutes, until nicely browned and cooked through.

If you’re unsure whether they’re fully cooked, you can always finish them in the oven or air fryer at 400°F for 5–9 minutes.

Remove the chicken from the skillet and set aside. In the same pan, add the butter and grated garlic. If there are browned bits stuck to the pan, add about ¼ cup water to help deglaze and scrape up all that flavor.

Next, stir in the honey, soy sauce, and sriracha. Mix well. Add the cornstarch slurry and bring the sauce back over low heat until it thickens.

Return the chicken to the pan and let everything simmer together for 1–2 minutes, allowing the sauce to coat the chicken beautifully.