In a sauce pan on medium heat, reduce your 1 cup pomegranate juice until it’s 1/3 of the original amount. This sound take around 10 minutes.
Once reduced, add 1/4 cup pomegranate juice, chicken stock, thyme, and bay leaf and reduce again. You should end up with around 1/2 cup of liquid at the end. Remove the bay leaf and thyme. Set aside half.
Heat your oven to 400F.
Season your chicken thighs with salt, paprika, and garlic powder and then on a cast iron that has been buttered/oiled, place your chicken thighs skin side down. Let the thighs brown (around 5 minutes) before flipping them over.
Brush your glaze onto the skin of the chicken thighs and let the chickens continue to brown (5 minutes).
Brush the glaze onto your thighs again before putting the chicken thighs into the oven.
Bake for 30 minutes, brushing the glaze onto the thighs at the 10 minutes mark and 20 minute mark. Keep an eye on the chicken thighs to make sure the skin doesn’t burn. If you have a meat thermometer, make sure the chicken’s internal temputure is 165F (75C).
Drizzle the glaze that you had set aside earlier when serving.
If you notice the skin starting to burn but the chicken isn't cooked through yet, cover the top with tin foil or parchment paper to prevent the size from burning.