Pat your chicken thighs dry on paper towels and season with salt and pepper.
Over medium heat add your oils and toss in the chopped scallions. Sauté the scallions for a minute or so and remove from skillet.
We want a decent amount of oil on pan, so before we add the thighs, if you think the pan might be a little dry or lacking in oil, go ahead a put some more in.
Turn heat up on skillet, almost high but more than medium.
We are going to cook the thighs on both sides until they are golden brown. 3 minutes per side. Turn heat to low after browning the thighs.
Once the thighs are golden brown and you’ve turned your heat down, take honey and coat the tops of all the thighs. ( I said ¾ of a cup, but make sure they are all covered , so use a little more if needed.)
Cut oranges in half (make sure you have zested them already) and squeeze the juice from the oranges over all of the chicken.
Take the scallions that you set aside and toss them over the chicken.
Use cover (or tin foil) and cover the skillet, place in your preheated for 25 minutes. Remove from oven and add the orange zest.