Add 2 tablespoons of butter and olive oil to a skillet and melt over medium heat. Add the chicken thighs to the skillet and cook for 5-6 minutes or until you can easily flip over the chicken.
Flip and continue to cook for 6 to 7 more minutes, or until no longer pink. Remove from the skillet. Add the reaming butter to the skillet. Add the garlic and cook for 30 seconds.
Add the apple cider vinegar, soy sauce and honey and stir to combine. Bring the sauce to simmer and simmer for 1-2 minutes or until thicken. Return the chicken to the skillet.