Heat oven to 400°F (200°C). In a bowl, whisk together the BBQ sauce, honey, apple cider vinegar, garlic powder, salt, smoked paprika, and black pepper.

Line a rimmed baking sheet with foil. Pat the chicken thighs dry, place them on the sheet, and pour about two-thirds of the sauce over them. Turn the thighs to coat, massaging the sauce under the skin.

Bake for 30 minutes. Remove the pan, flip each thigh, and spoon the remaining sauce on top. Return to the oven and bake another 15 to 20 minutes, until the chicken registers 165°F (74°C) at the thickest part.

Switch the oven to broil and move a rack to the top position. Broil the chicken for 2 to 3 minutes, watching closely, until the skin blisters and the sauce turns dark and sticky.

Let the thighs rest on the pan for 5 minutes. Transfer to a platter, spoon any pan juices over the top, and serve right away.