Pat the chicken thighs dry with paper towels. In a bowl, whisk together olive oil, minced garlic, lemon juice, soy sauce, honey, smoked paprika, dried oregano, kosher salt, and black pepper. Add the chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine if short on time).

For Cooking

Sear the chicken

Remove chicken from the refrigerator and let rest 10 minutes at room temperature. Heat a large ovenproof skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, place the chicken thighs skin-side down, spacing them so they do not crowd. Sear without moving for 6–8 minutes, until the skin is deep golden-brown and releases easily from the pan.

Finish cooking

Flip the thighs and reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Pour 1 cup chicken stock (or water) around the chicken (not over the skin) to deglaze and create a shallow braising liquid. Cook uncovered for another 8–10 minutes, spooning pan juices over the meat occasionally, until an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If using an oven, preheat to 190°C (375°F) and transfer the skillet to the oven after searing; roast 12–15 minutes until done.

Rest and finish

Transfer the chicken to a cutting board or plate and let rest 5 minutes. While resting, spoon any pan juices back into the pan and simmer 1–2 minutes to concentrate; stir in chopped parsley. Taste and adjust seasoning. Serve the chicken thighs topped with the pan sauce and lemon wedges on the side.