Cut chicken thighs into small bite sized pieces. Heat olive oil and 1 tablespoon butter in a large skillet (cast iron works best) on high heat.
Add the chicken to the skillet, sprinkle with salt and pepper. Let cook until it starts to change from pink to white and get some golden edges about 4-5 minutes.
Add the remaining butter, garlic, vinegar and honey. Stir until chicken is coated. Simmer sauce and chicken to caramelize the outside about another 2-3 minutes.
Top with fresh chopped parsley or green onions. Serve chicken over rice or mashed potatoes.
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