Start by patting the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. This helps to bring out the flavor in the chicken.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and cook for about 4-5 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium. Add the butter and let it melt. Then, add the chopped onion and sauté for about 3 minutes until they become soft and translucent. Stir in the minced garlic and cook for another 30 seconds, making sure not to burn it.

Add the chicken broth, honey, apple cider vinegar, and Dijon mustard to the skillet. Stir the mixture, scraping the bits from the bottom of the pan. Let the sauce simmer for about 5 minutes, reducing slightly.

Place the chicken back into the skillet, skin-side up. Spoon some of the sauce over the top of the chicken and cover the skillet. Let the chicken cook for another 20 minutes, or until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked through, remove the skillet from heat. Sprinkle chopped fresh parsley over the chicken for an extra burst of color and freshness. Serve immediately with your favorite side dishes, like mashed potatoes or roasted vegetables.