Prepare the Chicken: Start by ensuring your boneless, skin-on chicken thighs are ready. If necessary, debone them while keeping the skin intact for maximum juiciness. Score the meat side in a crisscross pattern.

Marinate: In a mixing bowl, whisk together soy sauce, oyster sauce, garlic powder, salt, and black pepper. Place the chicken thighs into the marinade, ensuring they are coated evenly. Allow to marinate for at least 15 minutes.

Coat the Chicken: Remove the chicken thighs and lightly dust them with cornstarch, shaking off any excess.

Pan Fry: In a skillet, heat oil over low-medium heat. Fry the chicken thighs skin-side down for about 4-5 minutes until crispy. Flip and continue cooking until the internal temperature reaches 165°F (74°C).

Make the Glaze: Remove the chicken and drain excess oil, leaving a tablespoon for the glaze. Add butter and sauté minced garlic until fragrant, then stir in honey and soy sauce, simmering until thickened.

Glaze the Chicken: Return the chicken to the pan and coat with the glaze, cooking for an additional minute. Sprinkle with dried parsley before serving.