Preheat oven to 350 degrees.
Rinse and thoroughly dry chicken thighs. Season skin side with salt and pepper.
Over medium heat and in a cast iron skillet with lid, add olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken thighs, skin side down. Season the other side of the chicken with salt and pepper.
Brown chicken thighs skin side down for 5-7 minutes and then flip over for 2-3 minutes. Remove chicken from pan and set aside.
Reduce heat to low. Add the sliced onion, minced garlic and minced ginger to the pan, stir to combine. Let cook for 5 minutes. Add the soy sauce and honey to the pan and reduce to low. Stir to combine.
Return chicken to the pan, skin side down.
Cover pan and place in oven for 40 minutes.
Remove pan from oven and flip the chicken, skin side up.
Uncovered, return to the oven for 5-7 minutes or until skin is golden brown.