Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
In a small bowl, mix the softened unsalted butter with honey until smooth.
Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook the other side for 4-5 minutes. Remove the chicken from the pan and set aside.
In a medium saucepan, bring chicken broth to a boil. Add jasmine rice, chopped parsley, thyme, and rosemary. Stir, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and broth is absorbed. Remove from heat and fluff with a fork.
Preheat your oven to 375°F (190°C). Place the seared chicken thighs in a baking dish or oven-safe skillet skin-side up. Spread the honey butter glaze evenly over each piece. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized.
Plate the herbed jasmine rice and top with the smoky honey butter chicken thighs. Garnish with extra fresh parsley if desired for a pop of color and freshness.
