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Grate the garlic cloves using a microplane.
In a bowl, combine ⅓ to ½ cup of honey and the same amount of Dijon mustard.
Add a pinch of kosher salt, black pepper, and onion powder to the mixture.
Incorporate a tiny shot of vinegar.
While whisking, drizzle in olive oil until the mixture emulsifies and has a mayonnaise-like consistency.
Whisk the mixture thoroughly to ensure it's well combined.
Add the boneless skinless chicken thighs to the marinade, making sure they are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or overnight for enhanced flavor.
Preheat the oven to 450°F, using the convection fan if available.
Line a sheet tray with foil and arrange the marinated chicken thighs on it.
Bake for 25-30 minutes, or until the chicken is fully cooked.
Let the chicken rest for a few minutes before slicing and serving as desired.