Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl mix 2 tbsp olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper and salt. Add the chicken, toss to coat fully, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cooking & Sauce

Sear the chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from chicken (reserve marinade). Add chicken thighs to the pan, searing 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil.

Cook the vegetables

Reduce heat to medium, add 1 tbsp butter to the same skillet. Add sliced onion and bell pepper and sauté 4–6 minutes until softened and edges begin to brown, scraping up browned bits from the pan.

Make the sauce

Pour the reserved marinade and 3 tbsp chicken broth into the skillet and bring to a simmer, scraping any fond. Let reduce 1–2 minutes. Stir in 1 cup heavy cream, Dijon mustard and honey. Simmer gently for 3–4 minutes until sauce thickens slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish

Return the seared chicken to the skillet (nestle into the sauce), spoon sauce over the pieces, and simmer 2–3 minutes to reheat and meld flavors. Stir in chopped parsley just before serving.

To Serve

Divide cooked rice or mashed potatoes among 4 plates. Place chicken thighs and sauce on top. Serve with lemon wedges to squeeze over chicken to brighten the dish.