Blot all chicken pieces dry and pierce several times with a fork to penetrate the skin. Place into a large mixing bowl and rub well with half of the spice paste. Set aside the other half. Place in the refrigerator, uncovered, for 30 minutes.
Preheat the oven to 400°F and arrange racks so that you can fit a baking sheet on each in the lower third and middle of the oven. Line two large baking sheets with aluminum foil or parchment paper. Set aside.
Arrange chicken pieces on prepared baking sheets. Bake for 40-45 minutes. Remove and allow to rest for 10 minutes. Whisk the remaining half of the spice paste with vinegar, honey and water. Cover and set aside. Serve chicken drizzled with additional sauce, if desired, and fresh parsley for garnish.