Wipe the chicken dry with paper towels. Sprinkle generously with salt and pepper.
Melt enough butter to lightly coat the bottom of a frying pan.
When the butter is foamy, arrange the chicken in the pan, skin side down, in a single layer. Cook the chicken over medium-high heat until the skins are nicely browned. Flip them over to brown the other side.
Pour in the honey, Sriracha and rice wine. Sprinkle in the tarragon. Stir. Set the heat to low, cover the pan and braise the chicken for about 15 minutes.
Uncover the pan and taste the sauce. Adjust the seasonings, as needed. Turn up the heat to medium and continue cooking, flipping the chicken thighs occasionally, until the liquid has been soaked up by the chicken. Keep a close eye on the chicken at this point to prevent scorching or, worse, burning.
Transfer the chicken thighs to a plate. You may optionally drizzle the combined chicken fat and butter over them. Sprinkle the honey Sriracha chicken with toasted seeds and chopped parsley and serve.