1. In a ziploc, put the chicken thighs with the spices expect for the honey and garlic while making sure that everything blends well together.
2. Let it marinate for 30 min in the fridge.
3. Put your vegetable oil in your non stick pan on medium high heat.
4. Once your oil is hot, put the chicken thighs skin first if applicable. Let your skin get crispy then turn it on the other side. Turn the heat down to medium and cook it for 10 min.
5. Put the thighs on a plate that has a paper towel to absorb the oil.

For the sauce:

1. In the same pan, put your onion, garlic and stir to deglaze the bottom of the pan with the lemon juice. Stir well. Add the mustard. Let it cook for 5 min. Then add honey, thyme, bay leaf, salt, pepper. 
2. Add the chicken to the pan with ½ of water or chicken stock.
3. Let it simmer for 10 min.

That’s it. You can serve it warm with rice.