Pat the bone-in chicken thighs completely dry on both sides using paper towels (removing surface moisture is essential for ultra-crispy skin). Season generously on both sides with fine sea salt, freshly cracked black pepper, garlic powder, and smoked paprika.

Heat 1 tablespoon of olive oil in a heavy 12-inch cast iron skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down into the hot skillet. Sear undisturbed for 7 to 8 minutes until the skin is deep golden-brown, shattering-crisp, and releases easily from the pan.

Flip the thighs skin-side up and sear the bottom side for 3 to 4 minutes. Transfer the chicken thighs temporarily to a side plate (they will finish cooking in the glaze).

Drain off all but 1 tablespoon of chicken fat from the skillet. Reduce the heat to medium-low. Add the minced garlic and sauté for 30 to 45 seconds until fragrant (do not let it burn). Whisk in the aged balsamic vinegar, pure honey, low-sodium chicken bone broth, Dijon mustard, minced rosemary, and thyme.

Bring the sauce to an active, bubbling simmer over medium heat. Let it bubble for 4 to 5 minutes, stirring frequently, until the sauce reduces into a glossy, syrup-like glaze that coats the back of a spoon.

Swirl in the butter until melted and glossy. Return the chicken thighs skin-side up to the skillet along with any resting juices. Spoon the bubbling glaze generously over the chicken thighs. Simmer uncovered for 6 to 8 minutes, basting continuously with a spoon, until the internal temperature reaches 175°F (79°C) and the glaze is deeply caramelized, dark mahogany, and sticky.

Remove the skillet from the heat and let rest for 5 minutes. Garnish with fresh rosemary and cracked black pepper. Serve hot over garlic mashed potatoes or roasted green beans, spooning the pan glaze generously over the top.