Remove any large chunks of fat from the chicken thighs and pat them dry with a paper towel. Sprinkle half of the Chinese five-spice over the top of the thighs, rubbing in as you go. Sprinkle with salt. Flip the thighs, rub in the rest of the Chinese five-spice, and sprinkle with salt.
Heat the olive oil in a large nonstick frying pan on medium-high heat. Place the chicken thighs into the hot oil and sear until golden brown, about 2-3 minutes.
While the thighs sear, combine the rest of the ingredients (except for the cilantro) in a small microwave-safe bowl and whisk together. Microwave for 30 seconds and whisk again.
Flip the chicken, reduce the heat to low, and pour in the honey mixture. Cover the pan and cook until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F; about 5-15 minutes, depending on how thick your chicken is.
Once cooked, uncover and simmer until the sauce is thick, about 3-5 minutes.
Garnish with cilantro and serve hot.
