Season the Chicken: Pat the chicken thighs dry with a paper towel. In a medium bowl, toss the chicken with the smoked paprika, garlic powder, a generous pinch of salt, and black pepper until evenly coated.

Sear the Chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, ensuring not to overcrowd it. Cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 74°C). Remove the chicken from the pan and set it aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the same pan and cook for about 30 seconds until fragrant, being careful not to let it burn.

Combine Sauce Ingredients: Pour in the honey, soy sauce, and apple cider vinegar. Add the red chilli flakes. Stir everything together, scraping up any delicious browned bits from the bottom of the pan.

Simmer and Thicken: Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it starts to thicken slightly. I find that this is the crucial step; you want the sauce to be thick enough to coat a spoon but still pourable.

Finish the Sauce: Stir in the butter until it has completely melted. This will give the sauce a lovely, glossy finish and add a touch of richness.

Return Chicken to Pan: Place the cooked chicken thighs back into the pan. Spoon the hot honey sauce over each piece until they are generously coated. Let the chicken warm through in the sauce for another minute or two.

Add Toppings and Serve: Take the pan off the heat. Sprinkle the crumbled feta cheese and fresh parsley over the chicken. The residual heat will soften the feta slightly, making it gloriously creamy. Serve immediately with lemon wedges on the side for squeezing over.