1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown.
3. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic and ginger. Sauté for about 30 seconds until fragrant.
5. Add the cherries, honey, soy sauce, balsamic vinegar, and chili flakes. Stir to combine, scraping any brown bits from the bottom of the pan.
6. Return the chicken to the skillet, skin-side up, and spoon some of the cherry mixture over each thigh.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and the glaze is bubbling and thick.
8. Once done, let the chicken rest for a few minutes before serving. The cherry glaze should be sticky and slightly caramelized.

This method ensures the chicken remains juicy while the glaze develops a rich, sticky consistency. My abuela always said a good dish is like a story, unfolding with every ingredient, and this recipe tells a tale of love and flavor.