Prepare the chicken: Pat the chicken thighs dry with paper towels and score them diagonally with a knife.

Cut the carrots: Cut off the top part and peel the skin. Cut the carrot crosswise into 2 to 3-inch-long chunks. Cut each chunk into 1/2-inch thick batons.

Cut the cucumbers: Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon. Cut the cucumber halves into 1/2-inch thick and 3-inch long batons.

Cut the celery: Separate the stalks, then trim, wash them carefully, and leave them air-dry. Cut each stalk into 1/2-inch-thick sticks. Cut the sticks into 3-inch long batons.

Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the cloves with a knife or garlic press.

Chop the parsley: Separate the leaves from the stems. Gather the parsley into a small bundle and chop finely.

Season the chicken: Add 1 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt to 20 oz skin-on and bone-in chicken thighs. Rub the seasonings all over the chicken and let them marinate.

Make the vegetable dip: Combine 2 tbsp plain Greek yogurt, 2 tbsp Japanese mayonnaise, 1/4 tbsp garlic, and 1 tbsp parsley. Mix the ingredients thoroughly.

Make the Buffalo sauce: Add 3 tbsp homemade Buffalo sauce, 2 tbsp Heinz ketchup, 1 tbsp honey, 1/2 tsp red pepper flakes, 1/2 tsp chili powder, and 1/2 tsp paprika into a small bowl. Stir the mixture to combine the ingredients.

Sear the chicken: Prepare a pan over low heat. When the pan’s hot, add 1/2 tbsp olive oil and 1/4 tbsp garlic. Add the chicken to the pan and sear both sides (skin-side down first) for 12 minutes.

Stir in the sauce: Add the Buffalo sauce and cook for another 5 minutes.

Garnish: Sprinkle with 1 tbsp parsley.

Serve and enjoy: Serve the chicken with 8 oz carrots, 8 oz celery, and 6 oz cucumbers alongside the vegetable dip.