Pat the chicken thighs dry with paper towels. Trim any excess fat and cut each thigh into 1-inch pieces. Season evenly with 1 tsp salt and 1/2 tsp black pepper.

Brown chicken

Heat 1 1/2 tbs olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken pieces in a single layer (work in two batches if necessary). Sear without moving for 2–3 minutes until golden, then flip and cook another 1–2 minutes until browned but not fully cooked through. Transfer browned chicken to a plate and set aside.

Sauce

Cook aromatics

Reduce heat to medium. Add the sliced onion to the same skillet and cook, stirring, for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Pour in 1 cup chicken broth, scraping up browned bits from the pan. Add 1 tbs soy sauce, 1 tbs honey, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Bring mixture to a gentle simmer.

Return chicken to sauce

Return the browned chicken and any accumulated juices to the skillet, submerging pieces in the sauce. Simmer gently for 6–8 minutes until chicken registers 165°F (74°C) and is cooked through.

Thicken sauce

In a small bowl, whisk 1 tsp cornstarch into 1 tbs cold water until smooth. Stir this slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt or pepper if needed.

Finishing & Garnish

Turn off heat. Sprinkle 2 tbs chopped fresh parsley over the chicken. Serve immediately with lemon wedges on the side for squeezing over each portion.