Clean 4 chicken thighs and pat them dry using kitchen towels.

Toss them with 1 teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon salt, and 2 teaspoons lemon juice in a medium bowl.

Pierce the thighs with a fork. This will ensure that the chicken absorbs the flavors well.

Let them marinate overnight in the fridge. If you don’t have the time, marinate for at least an hour.

Heat 1 tablespoon olive oil in a medium skillet. Add the marinated chicken thighs.

Sear them undisturbed for 4 to 5 minutes on medium heat.

Flip the chicken and cook the other side for 3 to 4 minutes. Remove them onto a plate.

You'll have some oil left in the skillet. If not, add ½ a teaspoon of oil.

Mince 4 cloves garlic. Once the oil is hot, add garlic and sauté on low heat for a couple of minutes.

Prepare the honey sauce mixture: In a small bowl, mix together ½ cup chicken stock, 2 teaspoons honey, ½ teaspoon paprika, ½ teaspoon black pepper, ¾ tablespoon lemon juice and 2 teaspoons lemon zest.

Add the honey mixture to the skillet and bring it to a soft boil.

Add chicken thighs to the hot honey lemon pepper sauce. Reduce the flame to medium-low.

Cover the pan and cook for 15 to 20 minutes, flipping once in between.

Place 4 sprigs fresh thyme and 4 lemon slices in the skillet and cover again. Simmer on low heat for 5 minutes.

Transfer the chicken thighs onto a serving platter and drizzle the sauce on top.

Garnish the glazed chicken with caramelized lemon slices and more fresh thyme.