Preheat the oven to 400°F (200°C).
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 3 minutes on the other side.
In a small bowl, whisk together the minced garlic, honey, soy sauce, apple cider vinegar, dried thyme, and dried oregano.
Pour the honey garlic sauce over the chicken thighs in the skillet.
Transfer the skillet to the preheated oven and bake for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, rinse the rice under cold water until the water runs clear.
Combine the rice and 2 cups of water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Steam the broccoli florets and sliced carrots until tender, about 5-7 minutes.
Remove the chicken from the oven and spoon some of the sauce from the skillet over the top.
Stir butter into the steamed vegetables for added flavor and toss gently.
Serve the honey garlic chicken thighs over the cooked rice with steamed vegetables on the side.