Mix honey, tamari, garlic, onion powder, paprika, salt and black pepper to make the marinade.
Marinate the pargiyot for at least 30 minutes up to overnight.
Heat a grill pan over medium high heat, spray with oil, and grill pargiyot for 3 minutes per side.
Transfer to a baking sheet or roasting pan, pour remaining marinade, cover tightly, and bake at 180°C (356°F) for 20 minutes.
Before serving pour the marinade over the pargiyot.
