Combine the apricot jam, rice vinegar, soy sauce, freshly grated ginger, minced garlic, chili flakes, and toasted sesame oil in a small bowl, whisking until the mixture is smooth and fully blended. Set this glaze aside while you prepare the chicken.

Heat your oven to 350°F. Use paper towels to thoroughly pat the chicken thighs dry on all sides, then season each piece generously on both sides with kosher salt and freshly ground black pepper. Place a large oven-safe skillet over medium-high heat and add the olive oil, heating until it shimmers. Arrange the chicken thighs skin-side down in the hot pan and cook without moving them for 6 to 8 minutes, allowing the skin to turn deep golden brown and crispy.

Turn the chicken thighs over so the skin side faces up, then pour the prepared glaze from Step 1 evenly over all the pieces, ensuring each thigh is well coated. Move the skillet into the preheated oven and bake for 10 to 12 minutes, until an instant-read thermometer inserted into the thickest portion of a thigh (not touching bone) registers 165°F. The glaze will become sticky and caramelized during baking.

Take the skillet out of the oven and drizzle the honey over the chicken and the sauce in the pan. Sprinkle the roughly chopped cilantro over the glazed chicken. Portion the cooked jasmine or white rice onto serving plates or bowls, place the glazed chicken thighs on top, and spoon the pan sauce generously over each serving.