1. Pat the boneless, skinless chicken thighs dry with paper towels. Place the chicken in a shallow dish or a large zip-top bag.

2. In a medium bowl, combine the honey, fresh lime juice, soy sauce, olive oil, sriracha (or hot sauce), minced garlic, grated fresh ginger (if using), salt, and black pepper. Whisk everything together until well combined and the honey is fully dissolved.

3. Pour the prepared marinade over the chicken thighs, ensuring each piece is fully coated. If using a dish, turn the chicken to coat. If using a zip-top bag, seal it and massage the marinade into the chicken. Place the chicken in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

4. When ready to cook, remove the chicken from the refrigerator. Heat a large skillet (cast iron or non-stick works well) over medium-high heat. You don’t need much extra oil as the marinade contains some.

5. Once the skillet is hot, add the chicken thighs, shaking off any excess marinade, but don’t wipe it all off. Cook for 6-8 minutes per side, or until the chicken is golden brown, caramelized, and cooked through. The internal temperature should reach 165 F (74 C) when measured with a meat thermometer at the thickest part. If the marinade starts to burn, reduce the heat slightly.

6. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing or serving. Garnish with fresh chopped cilantro and serve with extra lime wedges for a fresh squeeze of citrus.