Preheat the oven to 375º F. 

Season the chicken thighs with salt and pepper and set aside. 

In a small bowl, whisk together the grapefruit juice, minced thyme, curry powder and honey. If you can’t have grapefruit, substitute with orange juice.

Place the chicken thighs, seasoned side down in an oven-safe skillet. Season the other side of the chicken thighs with kosher salt and pepper. Pour the honey grapefruit juice mixture over the the chicken. 

Put the pan in the preheated oven and set a timer for 10 minutes. At the 10-minute mark, baste the chicken thighs with the juices from the pan. Continue roasting and basting every 10 minutes until the chicken thighs are cooked through to an internal temperature of 165 degrees.

Then, transfer the chicken to a plate and tent with foil. 

On the stovetop, bring the pan juices to a boil. Whisk in a cornstarch slurry until the sauce has thickened. Serve the chicken with rice and your veggie of choice. Drizzle the reduced pan juices over the chicken.