Preheat Oven to 425°F. If you want maximum browning, put your Baking Sheet in the oven while it preheats. Cut broccoli — stalk included — into coins and florets roughly 1½–2 inches across; uniform sizing means even cooking. Line the hot pan with Aluminum Foil or Parchment Paper. Toss broccoli with about 2 tbsp olive oil per 1–1½ lbs, season well with kosher salt and black pepper, and add smashed garlic if using. Spread in a single layer with no pieces touching — crowding steams instead of roasts.

Place the Baking Sheet on the center rack of your preheated 425°F Oven. If the pan was preheated, transfer the broccoli carefully onto the hot surface to jump-start browning. Roast 18–24 minutes. At the 10-minute mark, check the undersides. Flip or toss with a metal Spatula for even browning, or leave undisturbed for one deeply caramelized side. Look for deep golden-brown edges, crispy floret tips, and stems that are crisp-tender when pierced with a fork. Do not use convection — it over-dries the broccoli. If edges are browned but stems are still firm, pull the pan, cover tightly with Aluminum Foil, and rest 5–10 minutes; the steam will finish the stems without losing the browning.

In a small Mixing Bowl, whisk together the ⅓ cup low-sodium soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp rice vinegar, minced 2 cloves garlic minced, and grated 1 tsp fresh ginger grated until combined. In a separate tiny Mixing Bowl, stir the 1 tsp cornstarch mixed with 1 tbsp cold water to form a slurry with 1 tbsp of cold water to make a smooth slurry. Set both aside.

Pat the 1 ½ lb boneless skinless chicken thighs trimmed of excess fat dry with paper towels and season lightly with salt and pepper. Heat the 1 tbsp neutral oil such as vegetable or avocado oil in a large Skillet over medium-high heat until shimmering. Add the 1 ½ lb boneless skinless chicken thighs trimmed of excess fat smooth-side down and cook undisturbed for 5–6 minutes until deeply golden. Flip and cook another 4–5 minutes until cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 3 minutes, then slice or chop into bite-sized pieces.

Preheat Oven to 425°F. If you want maximum browning, put your Baking Sheet in the oven while it preheats. Cut broccoli — stalk included — into coins and florets roughly 1½–2 inches across; uniform sizing means even cooking. Line the hot pan with Aluminum Foil or Parchment Paper. Toss broccoli with about 2 tbsp olive oil per 1–1½ lbs, season well with kosher salt and black pepper, and add smashed garlic if using. Spread in a single layer with no pieces touching — crowding steams instead of roasts.