Take your chicken thighs and pat them completely dry with paper towels.

Sprinkle the salt, black pepper, and garlic powder evenly over both sides of each thigh and let it sit at room temperature for about 5 to 10 minutes.

Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat.

Place the chicken thighs in the pan smooth side down and cook undisturbed for about 5 to 6 minutes.

Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit.

In the same pan, add the sliced mushrooms and cook for 3 to 4 minutes without stirring.

Stir and cook for another 2 minutes until the mushrooms are nicely browned.

Add the butter and let it melt around the mushrooms, then add the minced garlic and cook for about 60 seconds.

Pour in honey, soy sauce, oyster sauce, and chicken broth, then simmer over medium heat for 2 to 3 minutes.

Pour in the cornstarch slurry while stirring constantly until the sauce thickens within 30 to 60 seconds.

Nestle the seared chicken thighs back into the pan and spoon some sauce over each piece.

Reduce the heat to low and let it simmer together for 3 to 4 minutes.

Take the pan off the heat and sprinkle freshly chopped parsley or sliced green onions on top.

Serve immediately while hot.