1. In a small bowl, whisk together the olive oil, honey, sriracha, lime juice, lime zest, garlic powder, paprika, chili powder, oregano, black pepper, and sea salt.
2. Remove 2–3 tablespoons of the marinade and place it in a separate covered container. Refrigerate it until needed for brushing the cooked chicken.
3. Place the chicken thighs in a large bowl or zip-top bag. Pour the remaining marinade over the chicken and toss until every piece is well coated.
4. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours.
5. Remove the chicken from the refrigerator 20–30 minutes before cooking.
6. Preheat the grill to medium-high heat. Clean and lightly oil the grill grates.
7. Remove the chicken from the used marinade and discard that marinade. Place the thighs on the hot grill with the smooth side facing down.
8. Grill for 5–7 minutes, or until the chicken releases easily from the grates. Flip and cook for another 5–7 minutes.
9. During the final 2–3 minutes, brush both sides of the chicken with the clean reserved marinade.
10. Cook until the thickest part of each chicken thigh reaches an internal temperature of 165°F.
11. Transfer the chicken to a clean plate and let it rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

Stovetop Method

1. Heat 1 tablespoon of cooking oil in a large skillet over medium heat.
2. Add the marinated chicken thighs in a single layer, smooth side down.
3. Cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.
4. Brush both sides with the reserved marinade during the final 2 minutes.
5. Remove from the skillet, rest for 5 minutes, and garnish with cilantro.