In a large mixing bowl, whisk together 2 tablespoons harissa paste, 2 tablespoons olive oil, 1 tablespoon honey, 2 cloves garlic (minced), 1 teaspoon salt, 1/2 teaspoon black pepper, juice of 1 lemon, and 1 teaspoon smoked paprika to prepare the marinade.

Add the 4 bone-in chicken thighs to the bowl and toss to coat thoroughly with the marinade; let marinate for at least 30 minutes or up to overnight in the refrigerator.

Preheat the oven to 400°F (200°C).

Lightly grease a roasting pan or baking sheet with a bit of olive oil to prevent sticking.

Arrange the marinated chicken thighs skin-side up on the prepared pan.

Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C).

If desired, broil the chicken for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.

Remove the chicken from the oven and let rest for a few minutes, then garnish with fresh cilantro or parsley before serving.