Start by evenly rubbing the chicken thighs with 1 teaspoon of salt, freshly cracked black pepper, smoked paprika, and garlic powder. Let it rest for about 10 minutes.

In a heavy skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Sear the chicken for 6-7 minutes on each side until golden brown.

With the same skillet, add 1½ cups of blackberries over medium heat. Cook for 3-4 minutes until the berries break down and release their juices.

Stir in ⅓ cup of honey, 2 tablespoons of balsamic vinegar, and 1 tablespoon of lime juice. Add the minced red chili, grated ginger, minced garlic, and a pinch of salt.

Bring the mixture to a gentle simmer, allowing it to bubble for 5-7 minutes until it thickens to a syrupy consistency.

Return the seared chicken to the pan, nestling it into the blackberry sauce. Spoon sauce over each piece and let it simmer together for another 4-5 minutes.

Once the chicken is glazed and the sauce has thickened, serve it warm over creamy polenta, rice or mashed potatoes.