Prep the chicken: Pat the thighs dry with kitchen paper — this is crucial for a good sear. Season generously with salt, pepper, smoked paprika, and onion powder. Gently massage the spices into the skin with your fingertips; you'll feel the grains dissolve into the surface.

Make the glaze: In a small bowl, whisk together the honey, soy sauce, tomato purée, cider vinegar, and minced garlic. Set aside. The mixture should look thick and glossy, with a deep amber hue.

Sear the thighs: Heat the olive oil in a large, ovenproof frying pan over medium-high heat until it shimmers. Place the thighs skin-side down — you'll hear a satisfying, sharp sizzle. Cook for 5-6 minutes without moving them; the skin should turn a deep, crackling gold. Flip and cook the other side for 2 minutes. The sound will soften as the fat renders.

Glaze and bake: Preheat the oven to 190°C (170°C fan). Pour the honey garlic glaze over the seared thighs, turning each piece to coat it evenly. Transfer the pan to the oven and bake for 25 minutes. At this point, the kitchen will smell sweet and savoury, with the garlic mellowing into a gentle warmth.

Baste and finish: After 25 minutes, remove the pan and spoon the bubbling glaze over the thighs. Return to the oven for another 15-20 minutes. The skin should be burnished, almost mahogany in spots, and the juices should run clear when you pierce the thickest part of a thigh with a skewer.

Rest and serve: Let the chicken rest in the pan for 5 minutes. The glaze will thicken slightly as it cools, coating each piece in a sticky, savoury blanket. Sprinkle with fresh parsley or coriander before serving.