In a large casserole dish, whisk together the minced garlic, chopped onion, honey, soy sauce, Sriracha, sea salt, black pepper, and chicken broth to create a marinade.

Place chicken thighs in the marinade, cover, and let sit in the refrigerator for at least 30 minutes.

Rinse the basmati rice under cold water. In a medium pot, bring 2 cups of water to a boil, add rice, lower heat, cover, and simmer for 15 minutes.

Bring water to a boil in a small pot, add broccolini, and steam for about 5 minutes.

Preheat the oven to 425°F (220°C).

Remove plastic wrap from the casserole dish and bake chicken thighs for 20 minutes until cooked through.

Let chicken rest, then serve over basmati rice with broccolini and drizzle pan drippings on top.