Instructions

• Pat the 1 ½ pounds boneless skinless chicken thighs (or breasts) dry with paper towels. Place the chicken in a large bowl and add 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, and 1/5 teaspoon ground black pepper. Toss until the chicken is evenly coated.
• Heat a medium-sized skillet over medium heat and add 2 tablespoons olive oil. When the oil is hot and shimmering, add the chicken in a single layer (cook in batches if needed to avoid crowding). Cook 3–4 minutes per side, until the chicken is browned and an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the chicken to a plate and keep warm.
• Keep the skillet over medium-high heat and add ½ cup honey, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 2 tablespoons soy sauce, and 1 teaspoon minced garlic. Bring the mixture to a boil, then reduce the heat to medium-low and whisk until the sauce thickens slightly, about 2 minutes.
• Return the chicken to the skillet and spoon the sauce over each piece to coat. Simmer for 3–4 minutes, turning the chicken once, until the chicken is heated through and well glazed. Serve.