Heat the olive oil in a large sauté pan. Season Chicken with salt and pepper.

Brown the chicken chicken thighs (in batches if necessary) over medium high until golden brown.

Add the garlic and thyme.

Return all the chicken to the pan, add the vinegar and cook for a minute or two.

Drizzle over the soy sauce and honey and carefully shake the pan to mix.

Pour in a 1/2 cup of hot water and add the lemon slices to the pan. Let the liquid reduce down until syrupy, which will take about 10 minutes or so.

Test the chicken with a thermometer to check for doneness.

Transfer the chicken to a platter and sprinkle over the chopped parsley.