Preheat your oven to 375°F. While it heats, combine the flour, paprika, salt, and pepper in a shallow bowl and whisk together until evenly mixed. This dry coating will create a flavorful, slightly crispy exterior on the chicken thighs.

Pat the chicken thighs dry with paper towels—this ensures the coating adheres better and helps the skin crisp up during roasting. Working one thigh at a time, dredge each piece thoroughly in the dry coating mixture from Step 1, shaking off any excess. Arrange the coated chicken thighs skin-side up in a 9x13 inch baking dish or similar size, spacing them evenly so they roast rather than steam.

While the chicken is arranged in the baking dish, whisk together the honey, soy sauce, minced garlic, and grated ginger in a bowl until well combined. I like to add the ginger at this point because it won't have time to become sharp or overpowering—it'll meld beautifully with the other flavors as everything cooks together.

Pour the honey-garlic sauce from Step 3 evenly over the coated chicken thighs, making sure some of the liquid reaches the bottom of the dish. Sprinkle the red pepper flakes over the top for a subtle heat that complements the sweet-savory glaze. Cover the dish tightly with foil and place it in the preheated 375°F oven for 30 minutes. The foil traps steam, keeping the chicken moist while it cooks through.

After 30 minutes, carefully remove the foil—watch out for the hot steam—and return the uncovered baking dish to the oven for 15 minutes. This final stint allows the skin to crisp up and the sauce to reduce slightly, creating a beautiful glaze. I always let the chicken rest for 5 minutes after removing it from the oven so the juices redistribute and keep the meat tender.

Transfer the honey garlic chicken thighs to a serving platter, spooning any pan juices and glaze over the top. Serve alongside steamed rice, roasted vegetables, or a fresh green salad to balance the sweet and savory sauce.