Harissa, a hot chile pepper paste that hails from northern Africa, adds tons of flavor and shines when it's combined with honey to make a sweet coating slathered on chicken thighs. Serve with brown rice and roasted carrots.
Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
Place chicken thighs on the prepared baking sheet; drizzle with oil and sprinkle with ¼ teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, combine harissa, honey, vinegar and the remaining 1/4 teaspoon each salt and pepper in a small bowl. After the chicken has roasted for 20 minutes, brush the harissa mixture over the thighs. Continue roasting until an instant-read thermometer registers 165°F, about 10 minutes more. Sprinkle with cilantro before serving.