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In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, sea salt and black pepper.
Pat the chicken dry with paper towels and rub both sides with the spice mixture.
In a large cast iron skillet, heat the olive oil over medium heat. Add the chicken skin, side down, and sear for 3-4 minutes, or until the skin is crispy.
Transfer the chicken to a slow cooker, skin side up.
Whisk together the honey and coconut aminos. Pour the mixture over the chicken.
Cover and cook for 4 to 5 hours on Low or 2 to 2.5 hours on High, until the chicken is tender and reaches an internal temperature of at least 170 degrees F (77 degrees C). If you have time, spoon the juices over the chicken thighs every 45-60 minutes during cooking (this is optional).