Pat the chicken thighs dry and, if not already done, debone them while keeping the skin attached; season both sides with a pinch of salt and black pepper.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the chicken thighs skin-side down and cook until the skin is browned and crisp, about 4–6 minutes, then flip and cook until the chicken is cooked through, about 4–6 more minutes. Transfer the chicken to a plate and reserve the pan juices.
Wipe out excess fat from the skillet if there is too much, keeping the browned juices. In a small saucepan over medium heat, add the remaining 1 teaspoon olive oil and sauté the minced garlic until lightly browned and fragrant, about 30–60 seconds; do not burn.
Add the honey, Dijon mustard, water, and the remaining pinch of salt to the saucepan and stir until combined and slightly thickened, about 1–2 minutes.
Pour the sauce and any reserved pan juices into the skillet with the chicken, return to medium heat, and spoon the sauce over the thighs until they are well coated and heated through, about 1–2 minutes.
Remove from heat and serve immediately.
