In a medium bowl, mix honey, BBQ sauce, soy sauce, apple cider vinegar, garlic powder, black pepper, and salt to create the marinade.

Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (up to 2 hours for more flavor).

Preheat your grilling pan or barbecue grill over medium-high heat.

Remove chicken from marinade and place on the grill. Discard remaining marinade.

Grill chicken for about 7-10 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Remove from the grill and let it rest for 5 minutes before serving.

Wash and peel the potatoes (if desired). Cut them into 1-inch cubes and place in a large pot. Cover with water and add a pinch of salt.

Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until tender when pierced with a fork. Drain and let cool.

In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and mix until smooth.

Once the potatoes are cooled, add them to the bowl with the dressing, along with chopped celery, onion, and hard-boiled eggs.

Mix well until all ingredients are evenly coated. Season with salt and pepper to taste.

Refrigerate for at least 20 minutes before serving to allow flavors to meld. Garnish with paprika before serving.