In a bowl, combine the chicken thighs with kosher salt, black pepper, and chili powder. Drizzle 1 tablespoon of olive oil over the chicken and mix until the thighs are evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs in a single layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in about ¼ cup of water to deglaze the pan, scraping up any bits stuck to the bottom with a wooden spoon. Stir in the honey, soy sauce, lime juice and zest, and red pepper flakes. Whisk until well combined.

Lower the heat to medium-low and let the sauce simmer for 2-3 minutes until it thickens slightly. This step is crucial as it concentrates all the flavors.

Return the cooked chicken to the skillet, ensuring it is well coated in the sauce. Remove from heat. Garnish with fresh cilantro if desired. Serve warm, drizzling any extra sauce over the chicken for added flavor.