Prep the chicken: Pat chicken dry with paper towels. Cut into bite-size pieces or keep them whole if using thighs. Season generously with salt, pepper, paprika, and dried thyme.

Get the pan hot: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Use a wide pan so the chicken can sear instead of steam.

Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes per side until browned. If using breasts, avoid overcooking—aim for a golden crust. Transfer to a plate; it will finish cooking later.

Sauté the green beans: In the same pan, add remaining 1 tablespoon olive oil and the green beans. Season with a pinch of salt and pepper. Cook 3–4 minutes, stirring occasionally, until they get a few charred spots.

Add the garlic: Push beans to the sides and add butter (if using) to the center. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not burnt.

Deglaze and build flavor: Pour in chicken broth and soy sauce. Scrape up browned bits from the pan—that’s pure flavor. Stir in lemon zest and honey.

Finish the chicken: Return chicken (and any juices) to the pan. Reduce heat to medium. Simmer 3–5 minutes, stirring gently, until chicken is cooked through and green beans are crisp-tender. Squeeze in lemon juice to taste.

Taste and adjust: Add more salt, pepper, or lemon if needed. If you want a glossier finish, let the sauce bubble 1–2 minutes to reduce slightly.

Serve: Sprinkle with chopped parsley or chives. Serve as is, or spoon over rice, quinoa, or mashed potatoes.