Combine the oil, lime juice, dried fruit, sun-dried tomatoes, olives, garlic, capers, thyme, salt and Aleppo pepper in a gallon zip-top bag. Add the chicken; press the air out of the bag, seal and massage through the bag to distribute the marinade ingredients. Place the bag in a mixing bowl (to avoid leakage) and refrigerate for at least 4 hours and up to 8 hours, turning every once in awhile to make sure the chicken thighs are evenly coated.

Preheat the oven to 375 degrees. Arrange the thighs, skin sides up, in a single layer in a 9-by-13-by-2-inch baking dish. Pour the marinade around the chicken, then add the wine and drizzle the honey evenly over the top.

Roast for 30 minutes; then start basting the chicken every 10 minutes with the marinade in the baking dish, continuing to roast for 20 to 25 minutes more, or until the chicken has browned on top and its temperature (taken away from the bone) registers 165 degrees on an instant-read thermometer. The juices should run clear when the chicken is pierced with a fork.

Transfer the chicken to a serving platter and tent it loosely with the aluminum foil.

Pour what's left in the baking dish into a medium saucepan; bring to a boil over medium-high heat and cook for 5 to 7 minutes, or until it has reduced by half.

Uncover the chicken; pour the sauce over the thighs, then garnish with the parsley. Serve warm.