Season chicken thighs with season salt, lemon pepper, garlic powder, and black pepper then place into a large skillet with hot oil. Cook for 3 to 4 minutes per side then remove.
Add the potatoes and carots to the skillet and lightly season with salt and pepper then cook, stirring regularly, for 6 to 8 minutes. Remove and set aside with chicken.
Melt the butter in the skillet, then add in the onions and garlic and cook for 3 minutes. Stir in the broth, soy sauce, honey, an ketchup, and bring to a boil.