Heat olive oil in a 12-inch skillet set over medium heat.

Season chicken thighs with oregano, thyme, garlic powder, paprika, salt, and pepper. Rub in the seasoning to stick to the thighs.

Add chicken thighs to the heated skillet and cook for 5 to 6 minutes, or until chicken flips over easily and is golden brown on the bottom.

Flip the chicken over and continue to cook for 6 to 8 more minutes, or until done and internal temperature of the chicken registers at 165˚F.

Remove cooked thighs from the skillet and set aside.

Return skillet to burner and Increase heat to medium-high. Add a little more oil, if needed.

Add shallots to the skillet and cook for 1 minute, stirring frequently.

Stir in garlic and cook for 20 seconds.

Whisk in beer, soy sauce, mustard, and honey; increase heat to HIGH and bring mixture to a boil, while stirring up all the browned bits from the bottom of the skillet.

Continue to cook for 3 minutes, or until liquid is reduced.

Return chicken thighs to the skillet and turn to coat with the sauce.

Remove from heat.

Garnish with parsley and serve.