Preheat oven to 400 degrees F.
Season chicken liberally with salt and pepper on both sides
Add 2 tablespoons butter to a large oven-proof skillet and melt over medium high heat.
Add chicken and sear on both sides until golden brown, about 2-3 minutes per side; set aside.
Add remaining tablespoon butter to the skillet and melt.
Add garlic, shallots and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.
Stir in honey, Dijon mustard and crushed red pepper until combined.
Return chicken to the skillet.
Place skillet into oven and roast until chicken reaches an internal temperature of 175 degrees F, about 20 minutes.
Remove chicken from pan and whisk in chicken stock to desired consistency.