Season the chicken thighs with kosher salt, ground black pepper, and chili powder. Combine with 1 tablespoon of olive oil in a mixing bowl, coating evenly. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the seasoned chicken thighs in a single layer and sear for 5-6 minutes until golden brown.

Flip the chicken and cook for another 5-6 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove from skillet and rest.

In the same skillet, reduce heat to medium and sauté minced garlic for about 30 seconds until fragrant.

Deglaze the skillet with 1/4 cup of water, scraping up any browned bits.

Stir in honey, soy sauce, lime juice and zest, and red pepper flakes. Simmer for a minute until everything is well combined.

Reduce heat to medium-low and simmer for 2-3 minutes until sauce thickens slightly.

Return chicken to the skillet, spoon sauce over to coat, and cook for an additional minute.

Garnish with freshly chopped cilantro before serving. Enjoy with cilantro lime rice or roasted veggies.