Prepare the chicken: Pat the chicken thighs dry with kitchen paper. In a shallow bowl, mix the flour, salt, and pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess. The chicken should look lightly dusted, not caked.

Brown the chicken: Heat the olive oil in a large frying pan over medium-high heat. When the oil shimmers and a fleck of flour sizzles instantly, add the chicken pieces in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until the chicken is a deep golden-brown colour and the edges look crisp. The sound should be a steady, happy sizzle — not a frantic spit.

Sizzle the garlic: Reduce the heat to medium. Push the chicken to one side of the pan, add the minced garlic to the empty space, and stir for about 30 seconds. The garlic will become fragrant and soften; take care not to let it turn dark brown, as that brings bitterness.

Build the sauce: Pour the chicken stock into the pan, using a wooden spoon to scrape up any browned bits from the bottom — those bits are pure flavour. Stir in the honey, lemon juice, and lemon zest. The mixture will look thin and slightly cloudy at this stage.

Simmer and thicken: Bring the sauce to a gentle bubble, then reduce the heat to low. Let it simmer for 5-6 minutes, turning the chicken once halfway through. The sauce will reduce and turn from watery to a glossy, syrupy consistency that coats the back of a spoon. You'll smell the honey caramelising and the lemon brightening the air.

Finish with butter: Remove the pan from the heat. Add the butter and swirl the pan gently until it melts into the sauce, giving it a silky, polished sheen. Taste the sauce — if it needs more salt, add a pinch now.

Rest and serve: Let the chicken rest in the pan for 2-3 minutes. This allows the juices to redistribute. Sprinkle with fresh parsley if using, and spoon the extra sauce over the top before serving.