In a large stainless steel or glass bowl, whisk together 3 tablespoons sea salt, 1 tablespoon honey and 1-2 quarts warm water to create a brine.
Place the chicken into the brine, cover, and transfer to the refrigerator for 3-4 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Pat the chicken pieces dry with a paper towel and place on a plate.
In a shallow bowl, whisk together the almond meal, sea salt, nutritional yeast, thyme, cayenne pepper, and smoked paprika.
Dredge the chicken thighs in the seasoned breading until well-coated.
Bake for 20 minutes at 350 degrees, then turn over each thigh and bake for an additional 10-15 minutes at 425 degrees.
Let the chicken sit for 15 minutes before serving.
Serve and enjoy!
