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Grate the garlic cloves using a microplane.
In a bowl, mix together the honey and Dijon mustard, using about a third to a half cup of each.
Add a pinch of kosher salt, some black pepper, onion powder, and a splash of vinegar to the mixture.
While whisking, drizzle in olive oil until the mixture has a mayonnaise-like consistency.
Add the boneless skinless chicken thighs to the marinade, making sure they are thoroughly coated.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least one to two hours, or overnight if you prefer.
Preheat your oven to 450 degrees Fahrenheit.
Arrange the marinated chicken thighs on a foil-lined baking sheet.
Bake in the oven for about 25 to 30 minutes, ideally using a convection fan.
Allow the chicken to rest for a few minutes before slicing and serving.