In a mixing bowl combine mustard, honey, chili onion crunch, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
Place your chicken thighs skin side up in your baking dish, sprinkle with salt and pepper then pour 1/2 the marinade over the top, flip them over and add the other half of the marinade.
Marinate for 2-4 hours up to overnight.
When ready to cook, pre heat oven to 375, stuff the halved Brussel sprouts all around the chicken.
Bake chicken 25 minutes, remove and flip skin side up.
Bake an additional 10 minutes, then turn your oven to broil and let it cook for an additional 2 minutes to really brown the skin.
Remove and serve!