Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.