• Add all of the ingredients, except the chicken, to a shallow bowl or ziplock bag and whisk or shake well to combine. Add the chicken thighs and turn to fully coat the chicken. Cover or seal tightly and marinate in the refrigerator for at least 30 minutes, or overnight.
  1/4 cup olive oil, 1/3 cup lime juice, 2 Tablespoons honey, 3 cloves garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/3 cup cilantro leaves, 6 bone-in skin-on chicken thighs

Bake

• Preheat the oven to 425°F and heat a large, oven-safe skillet over medium-high heat. Use tongs to transfer the marinated chicken to the hot pan, shaking off any excess marinade.
• Sear on each side for 2-3 minutes on each side without moving, until golden brown. Transfer the chicken to the preheated oven and bake for 14-16 minutes, or until the internal temperature reaches 160°F, allowing for 5 degrees of carryover cooking while it rests. Squeeze with fresh lime juice and top with chopped cilantro before serving.

Grill

• Heat the grill to high heat (450-500°F), only lighting 2/3 of the grill. Place the chicken, skin-side-down, directly over the flame and close the lid. Cook for 4-5 minutes then carefully flip the chicken and cook, with the lid closed, for another 5 minutes. Transfer the chicken to the side of the grill that's not ignited to finish cooking the chicken over indirect heat, until it reaches 160-165°F, about 10 minutes. Remove from the heat, let it rest for 5 minutes then garnish and serve.