More Chicken please!

I'm busy testing out a vegan, raw, no gluten, free-range, tastes-just-like-chicken recipe so in the meantime, you'll just have to have chicken again tonight! 
Here's a recipe some chick sent me that is clucking fantastic.  
DIANE'S JUICY, CRISPY THIGHS 
Set the oven to 400

What you need:
8 Chicken thighs
5 T melted butter (can melt in microwave, 30 seconds or less)
3 T Dijon or grainy mustard
2 tsp Maple syrup or honey (optional)
1/4 tsp Garlic powder
1-1/4 c Bread crumbs
1/3 c Shredded parmesan cheese
3/4 tsp Salt
1/4 tsp Pepper
2 tsp Dried parsley flakes

Line a baking pan with tin foil, and spray with oil. Rinse chicken in cold water and
pat dry.

Combine the melted butter with mustard, syrup or honey and garlic powder in a
shallow bowl.

In another bowl combine panko crumbs with parmesan, S&P and parsley.

Brush or rub the chicken thighs with the butter/mustard mixture and then press
all sides into the panko crumbs to coat thoroughly. Place in the lined baking pan
and bake for 40 - 50 minutes, or until the juices run clear when chicken is pierced
with a fork.