In a large skillet, heat olive oil over medium heat. Add chicken, skin side down, and cook 8–10 minutes until skin is deep golden. Flip chicken and add garlic, vinegar, honey, and red pepper flakes. Bring to a boil, then transfer pan to oven and bake for 17 minutes uncovered. Add snap peas to pan and bake 5 minutes more, or until chicken is cooked to an internal temperature of 165° F.