Preheat your oven to 200°C (fan-assisted) or 220°C conventional. While it heats, pat the chicken thighs dry with kitchen paper — this step is vital for a crisp, golden skin that doesn't steam.

In a small mixing bowl, whisk together the honey, minced garlic, soy sauce, tomato purée, olive oil, smoked paprika, black pepper, salt, lemon juice, and dried thyme. The mixture should look glossy and smell sharply sweet with a hint of smoke.

Arrange the chicken thighs skin-side up in a single layer in your 9x13 inch baking dish. Pour the honey garlic mixture evenly over the top, using a spoon to ensure each piece is well coated — the skin will turn a deep amber as it bakes.

Bake uncovered for 30 minutes. You'll hear a gentle sizzle as the glaze bubbles, and the kitchen will fill with a sweet, savoury aroma. After 30 minutes, check the colour: the skin should be bronzed and the edges of the dish should have a sticky caramelisation.

For extra caramelisation, switch to the grill (broiler) for the final 3–5 minutes. Watch closely — the sugar in the honey can catch quickly. The skin will turn crisp and dark, almost lacquered, and the glaze will bubble furiously.

Remove from the oven and let the dish rest for 5 minutes. The juices will settle into the meat, and the sauce will thicken slightly as it cools. Garnish with sesame seeds and parsley if you like, then serve immediately.