To prepare the chicken, trim any excess skin or fat from the chicken thighs. Using a knife, make shallow cuts about 1 inch apart into the meat without slicing all the way through to help the chicken absorb flavor and cook evenly. Pat the skin dry thoroughly with paper towels and remove any remaining pinfeathers.
To season the chicken, sprinkle both sides with the salt and white pepper, pressing lightly so the seasoning adheres.
To make the sauce, in a bowl, combine the garlic, soy sauce, rice vinegar, honey, and water. Whisk until well combined and set aside.
To pan-fry the chicken, in a pan over medium heat, add 1 tablespoon of cooking oil. Place the chicken skin-side down and cook for about 3 minutes until golden brown. Flip and cook for another 3 minutes. Carefully drain and discard excess oil from the pan.
To simmer and glaze, reduce the heat to low and return the chicken to the pan skin-side down. Pour in the sauce and simmer gently for about 6 minutes. Flip the chicken and cook for another 6 minutes, spooning the sauce over the top occasionally. Increase the heat to high and cook for about 5 minutes until the sauce reduces to a thick, glossy glaze that coats the chicken.
To serve, spoon the sauce over the chicken and serve whole or sliced into bite-sized pieces while hot.
