For the sauce:
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon sweet chili sauce
½ teaspoon turmeric
Procedure
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Prepare the chicken:
Prepare the chicken thighs: Wash the thighs and pat them dry well with kitchen paper. Carefully remove the bone from each thigh, leaving a layer of meat on the skin.
Season the chicken: In a bowl, combine salt, paprika, black pepper, crushed garlic, and olive oil. Rub this mixture onto each thigh, making sure they are well coated. Let them marinate for 15 minutes in the refrigerator.
Prepare the filling:
Sauté the onion and mushrooms: In a pan with a little oil and butter, sauté the finely chopped onion for 5-7 minutes. Add the chopped mushrooms, salt, pepper, and thyme. Cook until the mushrooms are soft. Remove from the heat.
Stir in the cheese: Transfer the mushrooms and onion to a bowl. Add grated cheese and chopped parsley, and mix well.
Filling and Baking:
Stuff the Thighs: Place a small amount of filling in the center of each open thigh. Roll each thigh up, making sure the filling is completely sealed. Use toothpicks to secure, if necessary.
Baking: Place the stuffed thighs on a baking sheet lined with parchment paper. Bake at 190°C (374°F) for 20 minutes.
Preparing the Sauce:
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