In a skillet over medium heat, melt butter. Add garlic and thyme, and sauté 1 to 2 minutes, until fragrant. Add carrots and honey and toss to combine. Cook for 5 minutes or until carrots begin to brown. Add chicken stock, and bring to a simmer. Reduce heat and cover. Simmer for 15 to 20 minutes until carrots are tender. Remove cover and increase heat to medium high. Cook until liquid has evaporated and carrots are glazed, stirring occasionally. Salt and pepper to taste. Serve warm. Serves 4 to 6.