In a large casserole dish, mix together minced garlic, finely chopped onion, honey, soy sauce, Sriracha, sea salt, black pepper, and chicken broth until well combined. Add the chicken thighs, ensuring they are coated. Cover and refrigerate for at least 30 minutes, or preferably overnight.

Rinse the rice under cold water until clear. Cook according to package instructions, typically simmering in 2 cups of water for about 15 minutes. Meanwhile, bring a pot of water to a boil and steam the broccolini for about 5 minutes.

Preheat your oven to 425°F (220°C). Once the chicken has marinated, transfer it to a baking dish and pour the marinade over the top. Bake for approximately 20 minutes, or until the chicken is cooked through.

To add crispiness, switch your oven to broil and broil the chicken thighs for 2-3 minutes, watching closely.

To serve, plate a generous serving of rice, arrange the baked chicken thighs on top, and add steamed broccolini. Drizzle pan drippings over everything.