In a medium bowl, whisk together the minced garlic, finely chopped onion, honey, soy sauce, Sriracha, sea salt, ground black pepper, and chicken broth until well combined.

Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.

While the chicken marinates, rinse your basmati rice under cold water until the water runs clear. Combine the rinsed rice with double the amount of water and a pinch of salt in a medium saucepan.

Fill a pot with water and place a steamer basket inside, ensuring the water doesn’t touch the basket. Bring the water to a boil and add the broccolini, covering it.

Set your oven to preheat at 425°F (220°C).

Remove the marinated chicken thighs from the refrigerator and place them on a baking sheet.

For a caramelized finish, switch your oven to broil and cook the chicken for an additional 2-3 minutes.

Serve the chicken atop a bed of rice with steamed broccolini on the side.