Cut 2-3 slices of orange and lemon and set aside. Zest and juice the rest along with one lime and add to a bowl. Mix in the wine, triple sec, and some salt and pepper.
Preheat oven to 425°F. Pat dry chicken thighs and season with salt, pepper, paprika and rosemary.
Heat a cast-iron skillet on med-high and drizzle some olive oil. Place chicken thighs skin side down. Once golden brown, turn over the chicken. Turn off the heat.
Arrange the orange and lemon slices around the chicken, add the smashed garlic, and pour the sangria mixture into the skillet. Roast in the oven for 20-25 minutes, or until thoroughly cooked.
Remove chicken thighs and citrus slices from the skillet. Set it on the stove on medium-high heat and add honey. Reduce and simmer until the sauce has thickened. Drizzle over the chicken thighs and serve.