Pat the chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper and smoked paprika. Lightly dust each piece with the all-purpose flour and shake off excess.

Sear chicken

Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer. Place the chicken thighs in the pan in a single layer without crowding. Cook 4–5 minutes on the first side until golden brown, then flip and cook 3–4 minutes on the second side until lightly browned (chicken will finish cooking in the glaze). Transfer chicken to a plate and tent loosely with foil.

Apricot Glaze

Make glaze

In the same skillet over medium heat, reduce heat to medium-low and add the minced garlic and grated ginger. Sauté 30 seconds until fragrant (do not burn). Add the apricot preserves, soy sauce, rice vinegar, honey and red pepper flakes. Stir to combine, breaking up preserves with the back of a spoon. Add 1–2 tablespoons water if the mixture is too thick. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced and glossy.

Finish glaze

Whisk in the unsalted butter and fresh lemon juice until melted and incorporated. Taste and adjust seasoning — add a pinch of salt or additional soy sauce if needed.

Combine & Finish

Glaze the chicken

Return the seared chicken thighs to the skillet with the glaze, spooning sauce over each piece to coat. Reduce heat to low, cover and simmer 4–6 minutes, turning once, until chicken reaches an internal temperature of 165°F (74°C) and glaze is tacky and clinging to the chicken.

Rest and garnish

Transfer the glazed chicken to a serving platter and spoon any remaining glaze from the pan over the top. Sprinkle with chopped parsley or cilantro and toasted sesame seeds, if using. Let rest 3 minutes before serving.