1. 1. Prepare the Marinade: In a medium bowl, whisk together the honey, fresh lime juice, soy sauce, olive oil, sriracha, minced garlic, grated ginger, and red pepper flakes (if using). Stir until all ingredients are well combined and the honey is fully dissolved.

2. 2. Marinate the Chicken: Place the boneless, skinless chicken thighs in a shallow dish or a large zip-top bag. Pour the prepared honey lime marinade over the chicken, ensuring each piece is thoroughly coated. If using a dish, turn the chicken a few times to evenly distribute the marinade. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Avoid marinating for much longer than 2 hours, especially with lime juice, as it can start to “cook” the chicken and alter its texture.

3. 3. Preheat the Grill: While the chicken is marinating, preheat your outdoor grill to medium-high heat (around 400 F / 200 C). Clean the grill grates thoroughly and lightly oil them to prevent sticking. If you’re cooking indoors, preheat a grill pan or heavy-bottomed skillet over medium-high heat.

4. 4. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Season the chicken lightly with salt and freshly ground black pepper on both sides. Place the chicken thighs on the preheated grill.

5. 5. Grill to Perfection: Grill the chicken for 6-9 minutes per side, or until it reaches an internal temperature of 165 F (74 C) when measured with an instant-read thermometer. You’ll see beautiful char marks developing on the chicken, indicating a delicious caramelization. The chicken should be golden brown and firm to the touch.

6. 6. Rest and Serve: Once cooked, transfer the chicken to a clean cutting board or serving platter. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in incredibly tender and moist chicken. Garnish with fresh chopped cilantro and serve with extra lime wedges for a final burst of freshness.