3 tablespoons oil
1 yellow onion, thinly sliced
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 pound broccoli florets
1 (6-ounce) jar chili onion crisp
1/4 cup honey
Kosher salt and pepper
Heat oil in a wok or large skillet over medium high heat until hot. Add onion and stir-fry until soft, about 3 minutes. Season chicken with salt and pepper and add to wok; stir-fry until nearly cooked, about 4 minutes. Add broccoli and cover; let steam until bright green, about 3 minutes.
Meanwhile, stir together chili crisp and honey. Pour mixture over stir-fry and toss to coat.
Season with salt and pepper and serve hot.