Sprinkle chicken thighs with salt, pepper and garlic powder on both sides.
Cook for 4 minutes on each side, until a golden crust forms.
Grate lemon zest, juice lemon and combine both in a mixing bowl.
Add in diced garlic and honey and whisk using a fork until well combined and smooth. Set aside.
Transfer pre-cooked chicken thighs to a baking tray. Pour the honey lemon garlic sauce evenly over the chicken.
Place in hot oven on middle shelf. Set the timer for 7 minutes.
Take the tray out and baste the meat with sauce. Place back in the oven for another 7 minutes and repeat with the basting.
Cook for the final 5 minutes, remove from the oven and transfer the chicken to a serving plate.
Pour the sauce from the baking dish into the used frying pan. Bring to a boil, cook for 5 minutes, stirring frequently, until it reduces by half.
Finally, pour the reduced sauce over the chicken and serve.