In a casserole dish, whisk together the minced garlic, finely chopped onion, honey, soy sauce, Sriracha, salt, pepper, and chicken broth until well combined.

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

While the chicken marinates, prepare your rice. Rinse basmati rice under cold water, transfer to a saucepan, add water, bring to a boil, then reduce to low and simmer for about 15 minutes.

In a steamer basket over boiling water, steam the broccolini for about 5 minutes until bright green and tender-crisp.

Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake uncovered for around 20 minutes.

To serve, plate the chicken thighs over the fluffy rice, adding the steamed broccolini on the side. Drizzle with the flavorful pan sauce.