In a large mixing bowl, combine ¼ cup of extra-virgin olive oil, 6 minced garlic cloves, 1 tablespoon of honey, 2 teaspoons of lime zest, and ¼ cup of fresh lime juice. Add ¼ cup of minced fresh cilantro, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Whisk thoroughly until well-blended.

Add 3 pounds of boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.

Place a large nonstick skillet over medium-high heat and preheat for about 2 minutes. Reduce heat to medium as necessary.

Carefully add the marinated chicken thighs to the skillet in batches. Cook each side for approximately 6 minutes, until the internal temperature reaches 165°F.

Once cooked, remove the chicken thighs from the skillet and let them rest for a few minutes before serving.