You can use boneless chicken thighs in place of bone-in. You can also substitute bone-in breasts (cut into pieces, roughly the size of one thigh) or boneless breasts. The white meat from chicken breasts is leaner than thighs and can dry out quickly. So if using them, make sure not to overcook them. (All poultry should be cooked to 165˚F.) Boneless cuts like thighs and breasts may take less time to cook than their bone-in counterparts, so you may need to cook them for 5 to 10 minutes less than the recipe calls for.
Line the baking sheet with foil and spray the foil with cooking spray. The marinade for the chicken contains honey, which can burn and stick to a bare pan easily. The foil adds a layer of insulation that prevents the sugars from the honey from overcooking and sticking to the pan (and helps make cleanup easier!). The cooking spray prevents the chicken thighs from sticking to the foil so you can remove them from the pan easily without taking pieces of foil with them.