Place chicken thighs in a large ziplock bag, add all seasonings, olive oil, lemon juice, honey. Seal bag and squish to ensure all the thighs are well coated.
In a separate small bag place sliced onions and kalamata olives.
On cooking day: Set your instant pot to saute on low, add butter, sliced onions, and olives. Cook 1-2 minutes until just beginning to soften. Add chicken thighs in a single layer and sear on each side until browned, about 3-4 minutes. Remove cooked chicken to a plate until all chicken is cooked.
Once all chicken is seared, return to chicken and juices to the Instant Pot. Squeeze in lemon juice to de-glaze pan. Pour in chicken broth, place on lid and close. Make sure steaming valve is sealed and set to cook on HIGH pressure for 7 minutes. Let chicken sit on no pressure release for 3 minutes, then carefully open the valve and quick release remaining pressure.
Remove chicken, onions and olives to a platter leaving juices in the Instant Pot. Set to medium saute, add in cream. Bring to a low boil, stir in cornstarch/water slurry. Return chicken to the instant pot, let cook approx 3 minutes until sauce has reached desired consistency.