In a large casserole dish, combine minced garlic, chopped onion, honey, soy sauce, Sriracha, salt, pepper, and chicken broth. Stir until well blended. Add the chicken thighs, turning to coat. Cover and marinate for at least 30 minutes at room temperature, or refrigerate overnight.

While the chicken marinates, rinse the basmati rice under cold water. Combine the rinsed rice with water as per package instructions in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes until fluffy.

Fill a pot with water and bring to a boil. Place a steamer basket over the boiling water and add broccolini. Cover and steam for about 5 minutes until tender-crisp.

Preheat oven to 425°F (220°C). Remove wrap from marinated chicken thighs, place on a baking sheet lined with parchment paper, and bake for approximately 20 minutes until cooked through (internal temp 165°F/74°C). Switch to broil mode for 2-3 minutes until glaze caramelizes.

To serve, plate a scoop of basmati rice, top with chicken thighs, and accompany with steamed broccolini, drizzling extra pan drippings over the dish.