In a medium bowl or large zip-top bag, whisk together the olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, oregano, thyme, salt, pepper, and smoked paprika until the honey dissolves and the mixture looks glossy and emulsified. Taste it — it should be boldly seasoned, since some flavor stays behind in the bag.
Add the chicken to the marinade and turn to coat every piece thoroughly. Seal the bag (press out excess air) or cover the bowl, then refrigerate for at least 30 minutes and up to 8 hours. Flip the bag or turn the pieces once halfway through if you remember. Never marinate at room temperature — the fridge keeps it food-safe while the flavors work in.
When you're ready to cook, remove the chicken from the marinade and let the excess drip off — discard the used marinade (see Tips). Pat the surface lightly so it sears instead of steams. For grilling: preheat to medium-high (about 400–450°F / 200–230°C) and oil the grates well. For pan-searing: heat a heavy skillet or grill pan over medium-high with a thin film of oil until shimmering.
Grill or sear the chicken 6–7 minutes per side for breasts (5–6 per side for thighs), until deeply golden with charred spots and the juices run clear. The only reliable doneness test is temperature: chicken is safe at 165°F / 74°C internal temperature measured at the thickest part. If the outside chars before the inside is done, move pieces to indirect heat or finish in a 375°F / 190°C oven.
Transfer the chicken to a clean plate or cutting board — never back onto the plate that held raw chicken — tent loosely with foil, and rest for 5 minutes. Resting lets the juices redistribute so every slice stays moist. Slice against the grain and serve hot.