1.5-2poundschicken thighs(I used boneless, skinless thighs, but you could also use bone-in things with skin)
1teaspoonsalt(or more/less to taste)
1teaspoonfresh ground pepper(or more/less to taste)
1teaspoongarlic powder(or more/less to taste)
In a small bowl, whisk together all of the ingredients for the sauce and set aside.
Sprinkle the salt, pepper, and garlic powder over both sides of the chicken thighs. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat (I like to use my cast iron skillet for this). When the oil is hot, add the chicken thighs and cook for about 5 minutes on each side, allowing the chicken to brown nicely.
Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid and flip the chicken thighs, spooning the sauce over the top. Continue cooking, uncovered, for 5-10 more minutes. Flip the chicken every few minutes and continue stirring the sauce so that it doesn't burn.
Cook until chicken no longer pink and cooked through. Serve with the sauce from the pan spooned over the top of each thigh. Enjoy!