Season chicken thighs with salt and pepper.
Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning over each piece of chicken.
Transfer the chicken thighs to a 9x13 baking dish. Set aside.
In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; whisk until thoroughly incorporated.
Pour the marinade over the chicken thighs. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
Preheat oven to 425˚F.
Remove chicken from the fridge and let stand on the counter while the oven preheats.
Remove the cover and bake the chicken for 35 minutes, or until internal temperature reaches 165˚F. Halfway through cooking, baste the chicken with the liquid.
Turn on the broiler and continue to bake for 3 to 4 more minutes or until golden brown on top.
Remove the chicken thighs from the oven and let stand 5 minutes on the counter.
Serve the chicken with the pan sauce and garnish with green onions.