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Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes.

Cut the chicken into approximately 1 1/2-inch pieces and pat dry with paper towels. Sprinkle on all sides with the salt and pepper. Turn on your range hood if you have one.