Preheat your oven to 425°F (220°C).

In a mixing bowl, combine the chicken thighs with garlic powder, paprika, salt, and black pepper.

Heat a skillet over medium-high heat, add oil, cook the chicken thighs skin-side down for 5-7 minutes until crispy, then flip and cook for another 5 minutes.

In a large bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.

Add milk and honey into mixture, stir gently until just combined without overmixing.

Turn dough onto floured surface, pat into a rectangle, and cut out biscuits.

Bake the biscuits for 12-15 minutes until golden brown.

Drizzle hot honey over cooked chicken and caramelize for 3-4 minutes on low heat.

Slice biscuits in half, fill with chicken, drizzle extra hot honey, and garnish with parsley.