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Preheat the oven to 200C (400F). Heat the olive oil in a large ovenproof frying pan over a high heat. Season the thighs with salt and pepper and add them skin-side down with the garlic and thyme. Cook for 2-3 minutes on each side until golden brown.
Add the sherry vinegar and let it bubble and reduce by half. Drizzle over the dark soy sauce and honey. Shake the pan to mix the sauce and coat the chicken.
Scatter the fresh lemon slices and chopped preserved lemon over and around the chicken. Add the tablespoon of water.
Transfer the pan to the oven and cook for 15-20 minutes, basting once or twice, until the sauce has reduced to a sticky glaze and the chicken is cooked through.
Scatter with chopped parsley. Serve straight from the pan with champ (spring onion mash), green beans, or steamed sugar snap peas.