In a bowl, combine mustard, flour, honey and vinegar; brush on thighs. On a plate, combine bread crumbs, thyme, cayenne pepper; roll chicken in mixture to coat.
In a large, non-stick skillet, heat oil over medium heat. Add chicken. Cook for about 6 minutes per side, turning once, until well-browned and cooked through. Transfer to plates and sprinkle with parsley.