Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper. In a Dutch oven or an oven-safe pan, heat the olive oil over medium heat. Place the chicken thighs skin side down and sear for about 4 to 5 minutes, or until the skin is golden brown. Flip the chicken and cook for an additional 2 minutes. Remove the chicken and set aside on a plate.

In a mixing bowl, whisk together the ketchup, apple cider vinegar, honey (or brown sugar), Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne pepper if you like a little heat. Taste the sauce and adjust the sweetness or acidity to your liking.

Pour half of the prepared Catalina sauce into the Dutch oven, spreading it evenly. Nestle the seared chicken thighs skin side up into the sauce. Pour the remaining sauce over the chicken, ensuring they are well coated. Cover the pan with a lid or foil to trap moisture.

Place the covered Dutch oven in the preheated oven and bake for 45 minutes. After 45 minutes, remove the lid or foil and continue baking uncovered for another 20 to 25 minutes.

Serve the braised chicken hot, drizzled with a generous spoonful of the thickened Catalina sauce on top. For a fresh touch, sprinkle with chopped fresh parsley before serving.