Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment. Set a wire rack over the pan if using. This setup helps with airflow around the chicken, promoting even cooking and browning.

Pat the chicken thighs very dry with paper towels, especially on the skin. Removing surface moisture helps the chicken brown more effectively, ensuring a crispy skin rather than a steamed texture.

Place the chicken in a large bowl or directly on the prepared rack. Rub with the olive oil, then season evenly with the salt, smoked paprika, garlic powder, onion powder, and black pepper. This seasoning creates a flavorful base that enhances the overall taste of the chicken.

Place the thighs skin-side up with a little space between each piece. Do not overlap them, or the chicken will steam instead of roast. Proper spacing allows for even heat distribution and browning.

Bake at 425°F (220°C) for 25 minutes. The skin should begin to look golden and rendered, but the chicken will not necessarily be fully cooked yet. This initial baking step is crucial for developing flavor and texture.

While the chicken bakes, stir together the barbecue sauce, apple cider vinegar, and honey in a small bowl until smooth. This mixture will provide a sweet and tangy glaze that complements the savory chicken.

Remove the baking sheet from the oven: Brush each thigh generously with about half of the BBQ glaze, covering the top and exposed sides. This first layer of sauce begins to infuse flavor into the chicken.

Return the chicken to the oven and bake for 10 minutes. The sauce should begin to thicken and adhere to the skin, creating a flavorful coating as it bakes.

Brush the thighs with most of the remaining BBQ glaze, reserving a small amount for serving only if it has not contacted raw or partially cooked chicken. This second application enhances the flavor and appearance of the finished dish.

Bake for another 8 to 10 minutes, until the glaze is glossy and slightly caramelized around the edges. This step is essential for achieving that desirable sticky texture.

Insert an instant-read thermometer into the thickest part of a thigh without touching the bone. The chicken must reach at least 165°F (74°C). For especially tender dark meat, thighs are often most tender around 175°F to 185°F (79°C to 85°C).

For a darker, stickier surface, broil the chicken for 1 to 2 minutes, watching closely because barbecue sauce can burn quickly. This step adds a nice finish but requires careful attention.

Transfer the chicken to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat when served.

Sprinkle with chopped parsley or green onions, if using, and serve warm. The garnish adds a fresh touch and enhances the presentation of the dish.