Cut the chicken thighs into 1 inch cube sized pieces.
In a small bowl, combine honey, soy sauce, garlic powder, salt and pepper. Set aside.
Preheat the oil in a large wok on medium heat.
Add chicken and cook until browned on the bottom, about 3-4 minutes.
Flip the chicken and cook for an additional 2-3 minutes.
Remove chicken from the wok. Add honey and soy mixture. Once it starts to bubble, add the chicken back in.
Lower the flame to low heat and cook for an additional 1-2 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Remove from flame. Serve chicken with steamed veggies and rice.
