Step 1

Preheat your oven to 450 degrees Fahrenheit (232 °C).

Step 2

Pat the chicken thighs dry with paper towels to remove any excess moisture. Place chicken thighs in a large mixing bowl and season with salt, pepper, garlic powder, onion powder, and paprika. Make sure the chicken is evenly coated with the spices and set aside.

Step 3

Melt the butter in a small saucepan over medium-high heat. Add the honey, sriracha, garlic, salt, and red pepper flakes and stir to combine. Reduce the heat to medium-low and cook the sauce for about 2-3 minutes, stirring frequently. Remove the sauce from the heat and set aside.

Step 4

Heat the olive oil in a medium-sized oven-proof skillet over medium-high heat. I used a 10.25 inch Lodge Cast-Iron Skillet. Add the chicken thighs to the skillet, skin side down, and cook for 7-10 minutes until the skin is browned and crispy. Flip the chicken and cook for 7-10 on the other side.

Step 5

Pour the hot honey butter sauce over the chicken thighs and transfer the skillet to the preheated oven. Cook the chicken in the oven for 10-12 minutes until cooked through.

Step 6

Using a spoon, carefully drizzle sauce from the skillet over top of the chicken, then turn on the oven broiler and broil the chicken for an additional 2-3 minutes until the exterior is browned and caramelized. Garnish with fresh chopped parsley if desired and enjoy!