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Pat the chicken thighs dry with paper towels.
Season with salt, black pepper, paprika, and garlic powder.
Sprinkle the chicken lightly with cornstarch or flour and coat evenly. Shake off any excess.
Heat the oil in a large oven-safe skillet over medium-high heat.
Place the chicken skin-side down and cook for 6–8 minutes until deeply golden and crispy.
Turn the chicken over and cook for another 3–4 minutes.
Transfer to a preheated oven at 200°C and bake for 15–20 minutes, or until fully cooked.
In a small pan, melt the butter.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the honey, soy sauce, lemon juice, and chili flakes.
Simmer for 2–3 minutes until the sauce becomes glossy and slightly thick.
Brush or toss the cooked chicken with the honey-garlic glaze.
Garnish with chopped parsley and serve hot.
Ensure the chicken reaches an internal temperature of 74°C.