Start by preheating your oven to 450°F (232°C). Pat the chicken thighs dry using paper towels; this step is key for getting that perfectly crispy skin. Next, season the thighs evenly with a blend of salt, pepper, paprika, onion powder, and garlic powder. Make sure each piece is fully coated for maximum flavor.

Melt the butter in a small saucepan over medium heat. Add the honey, sriracha sauce, minced garlic, red pepper flakes, and salt. Stir it all together until the ingredients combine into a glossy, aromatic sauce. Lower the heat and simmer for 2-3 minutes, stirring occasionally. Take the pot off the heat and set it aside while you work on the chicken.

Heat olive oil in a cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down and sear them undisturbed for 7-10 minutes, or until the skin turns golden and crispy. Flip the thighs and sear the other side for another 7-10 minutes. The goal here is to lock in those juices and develop a crisp, flavorful crust.

Pour the prepared hot honey butter sauce over the seared chicken thighs, ensuring they’re evenly coated. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

For an extra layer of flavor and texture, switch your oven to broiler mode for 2-3 minutes. This will caramelize the sauce on the chicken, giving it a sticky, slightly crispy finish. Garnish with fresh parsley, and they’re ready to serve!