In a large bowl, whisk together the harissa paste, honey, olive oil, lemon juice, garlic, smoked paprika, cumin, coriander, salt, and black pepper until smooth. I always sneak a tiny taste at this point to see if I want a little more honey or an extra squeeze of lemon.

Add the chicken thighs and toss until every piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, though 2 to 4 hours gives the flavors much more time to soak in. I’ve even left it overnight, and the chicken turned out incredibly tender.

Heat a large skillet or grill pan over medium-high heat, or preheat your outdoor grill to about 400°F. A properly heated pan helps create those delicious caramelized edges instead of steaming the chicken.

Place the chicken on the hot surface, leaving a little space between each piece. Cook for about 5 to 6 minutes without moving it too much. That’s the trick I learned after many impatient flips: the crust develops best when you simply let it cook.

Turn the chicken over with tongs and cook another 5 to 7 minutes, or until the internal temperature reaches 165°F. If the honey begins browning quickly, lower the heat slightly so it doesn’t burn.

Transfer the cooked chicken to a plate and let it rest for about 5 minutes. It may be tempting to slice it right away, but those few minutes help keep every bite nice and juicy.

Slice the chicken into strips and sprinkle with chopped parsley. Serve with fresh lemon wedges for a bright finish. I almost always add that squeeze of lemon right before eating because it wakes up all the flavors.