To rehydrate guajillo chilies soak them in hot water for 30 minutes.
Place chilies, parsley and water in blender and blend on high until minced.
Tip chili mixture into a bowl and add honey, garlic and onion granules, paprika and salt and mix thoroughly.
Brush chili mixture over chicken on all sides.
Wrap each slice of bacon around each chicken thigh. Use toothpicks to secure the bacon if necessary.
Place the bacon wrapped chicken on the rack in a roasting pan and place on a preheated oven at 420 and cook for approx. 1 hour.
Remove chicken from oven when the juices from the chicken runs clear
If needed, finish off under the broiler to crisp the bacon.
Serve sliced or whole.