Pat the chicken thighs completely dry with paper towels to help the skin crisp while baking.

Place the chicken in a large bowl and drizzle with olive oil.

Sprinkle the salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder, and oregano evenly over the chicken.

Rub the seasoning mixture into every side of the chicken until fully coated.

Arrange the chicken thighs skin-side up on the prepared baking tray, leaving space between each piece.

Bake for about 25 minutes until the skin begins turning golden and the fat starts rendering.

While the chicken cooks, whisk together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a small bowl.

Remove the tray from the oven and brush a generous layer of BBQ sauce over the chicken thighs.

Return the tray to the oven and continue baking for another 15–20 minutes until the sauce becomes glossy and caramelized.

Brush on another thin layer of sauce during the final few minutes for extra sticky texture and deeper flavor.

Broil the chicken for 2–3 minutes if desired to create lightly charred edges and bubbling glaze.

Check that the internal temperature reaches 175°F (79°C) for tender dark meat.

Let the chicken rest for 5 minutes before serving so the juices stay locked inside.

Sprinkle chopped parsley over the top and serve hot.