Preheat the oven to 350°F.
Season the chicken thighs on both sides with salt and pepper.
In a large cast iron skillet or Dutch oven, heat the oil. Add chicken and sear for 3-4 minutes per side until light golden brown. Transfer chicken to a plate.
In a small bowl whisk together the balsamic vinegar, honey and Dijon.
In the same pan used for the chicken, add the shallots and sauté for 3-4 minutes until the shallots begin to soften. Add garlic and sauté for 30 seconds (making sure garlic does not burn). Pour in the balsamic mixture, chicken broth/stock, rosemary and thyme; stir to combine. Let everything simmer for 3-4 minutes. Add chicken back in, olives, and figs to the pan. Spoon some of the sauce over the chicken and bake for 35 minutes or until chicken reaches internal temperature of 165°F.
Remove from oven, discard rosemary and finish off with flaky salt and extra thyme. Enjoy!
