Fill a large pot with water and bring it to a boil over high heat. Add salt and the pasta, and cook according to package instructions for 8-10 minutes until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add seasoned chicken thighs and cook for about 10-15 minutes, until browned and cooked through. Remove and let rest.

In the same skillet, add 1 tablespoon of butter and 4 cloves of minced garlic. Sauté for 30 seconds until fragrant, being careful not to brown the garlic.

Return the chicken to the skillet and add 1 teaspoon of smoked paprika and 2 tablespoons of honey. Stir to coat the chicken and simmer for about 5 minutes until the sauce thickens.

Add the drained pasta to the skillet and toss for 2-3 minutes to coat in the sauce.

Serve and enjoy, garnished with fresh herbs or Parmesan cheese if desired.