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Pat dry your chicken thighs and trim any excess fat.
In a large bowl, whisk together the hot honey, Dijon mustard, whole grain Dijon, garlic, ginger, olive oil, soy sauce, paprika, salt and pepper to taste. Taste the sauce and adjust the the sweetness or mustard tang if needed. Remove and reserve ¼ cup of the sauce for drizzling the chicken later.
Add your chicken pieces to the bowl and toss to coat. You can marinate yours overnight or cook right away on the grill, in the air fryer (380°F for 20 minutes flipping halfway through) or bake in the oven (at 400°F for 25-30 minutes). Make sure internal temperature of chicken reads over 170°F.
Transfer to your serving platter and let them rest for 5 minutes. Drizzle with the reserved sauce and serve.