Pat thighs dry and gently score or tenderize with a fork for better marinade penetration.

Whisk yogurt, honey, garlic, lemon, mustard, salt, and pepper in a bowl until smooth.

Coat chicken thoroughly, cover, and refrigerate 2–12 hours; overnight gives best tenderness.

Preheat oven to 425°F. Arrange thighs on a foil-lined sheet, brush with olive oil, sprinkle paprika.

Roast 25–30 minutes until internal temp reads 165°F and skin is golden; broil 1–2 minutes if needed.

Let rest 5 minutes before serving.