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

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the dish tightly and marinate in the refrigerator for at least 30 minutes or overnight.

Rinse a cup of basmati rice under cold water until the water runs clear. Combine with the recommended amount of water based on package instructions. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.

Bring a pot of water to a boil, add broccolini to a steaming basket, and steam for about 5 minutes until bright green and tender-crisp.

Preheat the oven to 425°F (220°C). Transfer the marinated chicken thighs to a baking sheet lined with parchment paper. Bake uncovered for approximately 20 minutes until cooked through.

Optionally, switch your oven to broil and broil the thighs for 2-3 minutes for extra crispy skin.

Serve the chicken over a bed of basmati rice with steamed broccolini on the side, drizzling the pan sauce over everything.