Begin by preheating your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and develops a beautiful golden crust.
In a mixing bowl, combine the Dijon mustard, lemon juice, ground paprika, and cayenne pepper. Whisk until the mixture is smooth and well-blended.
Take the boneless, skinless chicken thighs and season them with salt and pepper to taste.
Dip each chicken thigh into the mustard marinade, ensuring that they are thoroughly coated.
In a separate bowl, combine the Panko breadcrumbs, dried parsley, dried chives, and garlic powder. Mix well.
Dredge each coated chicken thigh into the breadcrumb mixture, pressing down gently to ensure the breadcrumbs adhere well.
Place the breaded chicken thighs onto a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once baked, remove the chicken from the oven and let it rest for a few minutes before serving.
