I had a bottle of Sweet Baby Ray’s Honey Mustard sauce in the fridge to use up with some chicken thighs. I wasn’t exactly sure where to start so i popped this with a request for a recipe into Chat GPT and we came up with this recipe, there were a few to choose from and many options and changes until we got here : 
Ingredients :
6 Boneless chicken thighs
Sweet Baby Ray’s Honey Mustard sauce
1 tbsp olive oil
1 tsp smoked paprika (or regular)
1 tsp garlic powder (or fresh)
Salt & pepper
Optional but recommended:
1–2 tsp Dijon mustard (cuts sweetness)
Small splash apple cider vinegar or lemon juice
Method :
Heat oven to 190°C fan.
Season chicken with salt, pepper, paprika, garlic.
Heat oil in an oven-safe pan over medium-high.
Sear thighs 2–3 mins per side until golden.
Lower heat, pour in:
~¾ cup honey mustard sauce
Dijon + vinegar (if using)
Flip chicken to coat.
Transfer pan to oven for 12–15 mins until cooked.
Spoon sauce over chicken and grill/broil 3–5 mins to caramelise.
👉 Result: glossy, sticky, slightly charred edges.
I have served these with some air fried roasted potatoes covered in salt, garlic and paprika. Air fried these at 180 degrees C for about 20 minutes. Also a quick easy salad using lettuce, tomatoes and cucumber, with salt and a little spray of oil. Absolutely delish.