In a bowl, mix together the honey, minced garlic, soy sauce, dried oregano, salt, and black pepper. This will be your marinade.

Place the boneless chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure each piece is coated. Reserve the other half of the marinade for later use.

Allow the chicken to marinate for at least 15 minutes, or you can refrigerate it for up to 4 hours for more flavour.

Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade that was in contact with raw chicken) and add the chicken to the skillet.

Cook for about 6-7 minutes on each side, or until the chicken is cooked through and nicely browned.

Once the chicken is cooked, pour the reserved marinade into the skillet. Let it simmer for 2-3 minutes, or until the sauce thickens and coats the chicken pieces. Make sure the chicken is well coated with the glaze on both sides.

Remove the skillet from the heat. Sprinkle chopped fresh parsley over the honey garlic chicken for a burst of freshness and colour.

Serve the honey garlic chicken hot with your choice of sides, such as steamed vegetables, rice, or a crisp salad.