Make the seasoning paste

• Combine the lemon pepper seasoning, garlic powder, smoked paprika, kosher salt, black pepper and onion powder in a small bowl.
• Stir in the olive oil to form a paste.

Coat and marinate the chicken

• Fully coat the thighs with the paste, spreading it underneath the skin to flavor the meat.
• Transfer the chicken to a zip-top bag or a container with a lid.
• Let the thighs marinate for at least 2 hours or up to overnight.

Preheat the oven and set up the pan

• Preheat the oven to 215 °C.
• Line a large baking pan with foil, set a baking rack in the pan and coat the rack with nonstick cooking spray.

Bake the chicken

• Place the thighs on the rack skin side down and bake uncovered for 30 minutes.
• Turn over the thighs and continue to bake for 20 to 25 minutes, until cooked through and the juices run clear.
• The internal temperature should reach at least 75 °C.

Make the sauce

• Melt the butter in a large skillet over medium-low heat.
• Add the honey, lemon slices, garlic, lemon juice, soy sauce and water.
• Bring to a simmer and cook, stirring periodically, until the sauce thickens.

Glaze and caramelize

• Brush the sauce all over both sides of the chicken.
• Bake for an additional 5 minutes, until the sauce has browned and turned sticky.

Rest and serve

• Allow the thighs to cool for 3 to 5 minutes, then enjoy.