Preheat your oven to 425°F (220°C). Allow a full 10 minutes for the oven to reach temperature before baking.

In a mixing bowl, whisk together the hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder until fully combined.

Place the chicken thighs in a bowl or zip-lock bag. Pour half the marinade over the chicken, coat each piece thoroughly, and marinate for at least 10 minutes at room temperature. Reserve the remaining marinade.

Slice the zucchini into 1/2-inch half-moons. Toss in a separate bowl with olive oil, a pinch of salt, and pepper until evenly coated.

On a large rimmed baking sheet, place the marinated chicken thighs in the center with space between each piece. Scatter the seasoned zucchini around them in a single layer. Drizzle the reserved marinade over everything.

Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part and the zucchini is tender with caramelized edges. For extra color, broil for the final 2 minutes, watching closely.

Remove from the oven, sprinkle generously with fresh parsley, and let rest for 5 minutes before serving.