Begin by patting the boneless, skinless chicken thighs dry with paper towels. In a bowl, blend garlic powder, smoked paprika, onion powder, salt, and black pepper. Rub this seasoning mixture evenly over the chicken, then set aside.

In a small saucepan over low heat, combine honey, hot sauce, unsalted butter, minced garlic, and red pepper flakes. Stir gently until the butter is melted and the glaze is fragrant, about 3–4 minutes.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, carefully add the seasoned chicken thighs smooth-side down. Sear for 5–6 minutes until golden brown, then flip and cook for another 4–5 minutes until cooked through.

Reduce the skillet’s heat to medium-low. Pour the hot honey glaze over the chicken, allowing it to bubble gently for 1–2 minutes. Use a spatula to turn the chicken in the glaze, ensuring even coverage.

Carefully transfer the glazed chicken to a cutting board. Let it rest for about 5 minutes, then slice into bite-sized pieces.

To serve, start with a base of cooked rice in each bowl. Place sliced chicken on top, add fresh toppings like cucumber, avocado, and cabbage. Garnish as desired and serve immediately.