Line 2 baking sheets with aluminum foil and place chicken thighs on them. Combine paprika, maple sugar and sea salt in a small bowl and whisk to incorporate.
Using clean fingers, rub a thin coating of butter under and over the skin of each chicken thigh. 1 tablespoon should last the whole batch. Sprinkle spice mixture onto the thighs and use fingers to coat evenly. Cover with aluminum foil and refrigerate overnight.
The next day, preheat oven to 300 degrees F. Mix bourbon and honey in a small bowl. Place thighs in the oven, uncovered, and bake for 50 minutes.
Remove from oven and use a brush or spoon to coat each thigh with a thin layer of the honey bourbon mixture. Place bake in oven and bake another 10 minutes.
Remove thighs and set your oven to broil. Add another thin glaze of the honey bourbon mixture to thighs. Take turns placing each baking sheet under the broiler for 30 seconds or until the skin bubbles up and turns a dark caramel color. Remove from heat and allow to cool at least 10 minutes before enjoying.