Their enthusiasm was overwhelming, so I’ll increase the quantity next time!

Preheat your oven to 400°F (200°C).

Pat the chicken thighs dry with paper towels and season them with black pepper and smoked paprika.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5 minutes.

Flip the chicken thighs and cook for another 3 minutes.

In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, garlic, and ginger.

Pour the sauce over the chicken thighs, making sure they are well coated.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and thickened.

Remove the chicken from the oven. If the sauce needs thickening, mix the cornstarch with water and stir it into the sauce, cooking on the stovetop until thickened.

Arrange the chicken thighs in a serving dish, spoon the sauce over them, and serve hot.

For a spicier kick, add a teaspoon of red pepper flakes to the sauce. If you prefer a citrusy note, substitute the apple cider vinegar with freshly squeezed orange juice. For a more herbal flavor, consider adding a teaspoon of dried thyme or rosemary to the sauce. To make this dish gluten-free, use tamari instead of soy sauce. This recipe can also be adapted for the grill by marinating the chicken in the sauce for a few hours before grilling and basting with the sauce as it cooks.