Clean and pat the thighs dry. In a small bowl, combine the lemon pepper seasoning, garlic powder, paprika, salt, black pepper, and onion powder. Stir in the olive oil to make a seasoning paste. Fully coat the thighs with the paste, spreading it underneath the thigh skin to flavor the meat. Transfer the chicken to a zip-top bag or a container with a lid. Let the thighs marinate for at least 2 hours or up to overnight.

When the chicken is done marinating, preheat the oven to 425°F (215°C). Line a large baking pan or 9x13-inch (23x33cm) baking pan with foil, set a baking rack in the pan, and coat the baking rack with nonstick cooking spray.

Place the thighs on the rack skin side down. Bake, uncovered. for 30 minutes. Turn over the thighs and continue to bake for 20 to 25 minutes, until cooked through. The internal temperature should be at least 165°F (75°C). When cutting into the chicken near the thickest section, all of the juices should run clear. While the chicken is baking we can prepare the sauce.

In a large skillet over medium-low heat, melt the butter. When the butter is melted, add the honey, lemon slices, garlic, lemon juice, soy sauce, and 1 tablespoon water.

Bring the sauce to a simmer, then cook, periodically stirring the sauce until it thickens, about 5 minutes.

When the chicken is done, brush the sauce all over both sides and bake for an additional 5 minutes, until the sauce has browned and turned s