Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard—it has fulfilled its garlic destiny.
Season the chicken thighs with salt and place them skin side down in the pan. Don’t crowd the pan or the thighs will steam instead of brown—you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, about 6 to 8 minutes. Transfer the thighs to a baking sheet and reserve.
Ditch the oil from the pan and add ½ cup of the pomegranate molasses along with ¼ cup of chicken stock. Bring the mixture to a boil and let it evaporate by half—it should be slightly thick and syrupy.
Return the chicken to the pan, reduce the heat to medium, and cook in the sauce for 1 to 2 minutes on each side, or until it clings to the chicken in a yummy embrace.
Transfer the chicken to the baking sheet and roast for 10 to 12 minutes or until cooked through.
While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.