This is a little of left-over Aleppo pepper glaze. Unfortunately, we ate the chicken before I remembered to take a picture. I have plans to add a picture the next time. I'm including the original recipe, though I used less pepper, since our heat tolerance is moderate, but increasing. Add some pepper and taste - you can add, but not substrate.
Preheat oven to 375 degrees. In a small bowl, combine the first four ingredients for the glaze. Set aside. Place chicken thighs in single layer in shallow baking dish, drizzle lightly with olive oil, sprinkle lightly with salt. Roast chicken pieces for 45 minutes, then drain off most of pan juices. Brush thighs generously with glaze, and roast for an additional 15 minutes. Serve with any remaining glaze spooned over chicken.