Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika.

Pat the chicken thighs dry with paper towels. Rub the spice mixture all over the chicken.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for 3-4 minutes.

Transfer the seared chicken to the wire rack on the baking sheet.

In a small saucepan, combine the honey, hot sauce, apple cider vinegar, soy sauce, and butter. Heat until the butter melts and the mixture is well combined.

Brush half of the hot honey mixture over the chicken thighs. Reserve the other half for later.

Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven and brush the remaining hot honey mixture over the top. Let it rest for 5 minutes before serving.

Garnish with chopped fresh parsley and serve warm.