You can also cook boneless skinless chicken breasts in this recipe and the chicken is still juicy and delicious! We've always used chicken thighs because they're more flavorful, but any cut of chicken will work.
In bowl, mix honey, soy sauce and vinegar together. Set aside.
Pat dry the chicken. Season both sides of chicken thighs with paprika and ground black pepper.
Heat large, oven-safe skillet on medium high heat. Melt butter, then place chicken thighs skin-side down and sear until skin is brown. Flip chicken and sear bottom side until browned, about 2 minutes. Add the garlic to the chicken and cook for about 1 minute, or until the garlic is softened. Remove chicken from heat. Slowly add the marinade into the skillet with the chicken.
Transfer chicken skillet to oven and bake the chicken for about 25 minutes or until chicken thighs are cooked through. Occasionally baste the chicken with the sauce. Garnish with chopped cilantro or parsley. Serve warm over rice or pasta.