Prepare the Chicken Coating: In a shallow bowl or on a large plate, whisk together the plain flour, smoked paprika, garlic powder, ½ tsp salt, and ½ tsp black pepper until well combined.

Coat the Chicken: One by one, press each chicken thigh firmly into the flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour and set the coated chicken aside on a clean plate.

Pan-Fry the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan. I find that it's best not to overcrowd the pan, so cook in two batches if necessary. For an in-depth guide on getting a great sear, this article on pan-searing from Serious Eats has some excellent tips that also apply to chicken.

Cook Through: Fry the chicken for 6-8 minutes on each side, until it’s a deep golden brown, crispy, and cooked through (the internal temperature should reach 74°C). Once cooked, transfer the chicken to a wire rack to rest while you make the sauce.

Start the Sauce: Reduce the heat to low. Carefully pour off any excess oil from the pan, leaving about a tablespoon and all the browned bits behind. Add the butter to the pan and let it melt.

Build the Flavour: Add the apple cider vinegar to deglaze the pan, scraping up any flavourful browned bits from the bottom with a wooden spoon. Stir in the honey, red chilli flakes, and a small pinch of salt.

Simmer the Sauce: Let the sauce gently simmer for 1-2 minutes, stirring continuously, until it has thickened slightly and is glossy. Be careful not to let it boil too vigorously or the honey could burn.

Combine and Serve: Return the crispy chicken thighs to the pan. Gently toss them in the hot honey sauce until every piece is generously coated. Take the pan off the heat.

Add the Feta and Garnish: Immediately crumble the feta cheese over the chicken. The residual heat will soften it slightly. Garnish with the freshly chopped parsley and serve straight away.