Preheat your oven to 190°C (fan-assisted) or 200°C conventional. While it heats, pat the chicken thighs dry with kitchen paper — this helps the sauce cling rather than slide off. You should hear a faint sizzle when you place a wet finger near the oven vent, signalling it's ready.

Whisk the sauce in a medium mixing bowl: combine the honey, whole grain mustard, Dijon mustard, olive oil, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper. The mixture should look glossy and smell sharp-sweet; the colour will be a warm amber with visible mustard seeds.

Prepare the chicken by trimming any excess fat or sinew. Place the thighs in a 9x13 inch baking dish in a single layer — they should fit snugly but not overlap, so the heat circulates evenly.

Coat each thigh with the honey mustard sauce, turning them over with tongs to ensure every surface is covered. The raw chicken will feel slick and cool; the sauce should pool slightly around the edges of the dish.

Bake uncovered for 25 minutes. At this point, the kitchen will smell wonderfully savoury and sweet. Remove the dish and baste the thighs by spooning the bubbling juices over the top. The chicken should look opaque and beginning to brown at the edges.

Return to the oven for a further 10–15 minutes. The chicken is ready when the thickest part of a thigh registers 74°C on a meat thermometer, and the sauce has reduced to a sticky, caramelised glaze. The surface should be golden-brown in patches, and you'll hear a gentle bubbling sound from the dish.

Rest for 5 minutes before serving. During this time, the juices redistribute, and the glaze sets slightly. Scatter fresh thyme leaves on top for a pop of green colour and a subtle earthy aroma.