Chop 4 cloves of fresh garlic and cube 1 pound of chicken thighs into bite-sized pieces. Measure out 1 teaspoon of smoked paprika and 2 tablespoons of honey.

In a large pot, bring 4 quarts of salted water to a rolling boil. Add your choice of pasta (about 12 ounces) and cook according to package instructions.

Reserve 1 cup of pasta water before draining the pasta. Set it aside, keeping it warm.

Heat a large skillet over medium heat and add 4 tablespoons of butter. Once melted, add the chopped garlic and sauté for 1-2 minutes until fragrant.

Add the cubed chicken thighs to the skillet. Season with salt and pepper, and sauté for approximately 6-8 minutes until the chicken is golden brown.

Sprinkle in 1 teaspoon of smoked paprika and drizzle in 2 tablespoons of honey. Stir well and cook for another 1-2 minutes.

Gradually mix in a splash of reserved pasta water if the sauce seems too thick.

Finally, add the cooked pasta into the skillet and toss everything together for 1-2 minutes.