• In a large bowl, stir together 1 Tablespoon canola oil or another neutral-flavored cooking oil, 1 ¼ teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and ¼ teaspoon cayenne.
• Pat 8 boneless, skinless chicken thighs dry with clean paper towel. Place them in the bowl with the seasoning mixture and toss to coat.
• In a small bowl, stir together ¼ cup liquid honey, 1 Tablespoon apple cider vinegar, and ½-1 teaspoon red pepper flakes. Set aside.

Grilling Instructions

• Light the grill and turn all of the burners on high.
• Use a bristle-free grill brush to scrape the grill clean. Reduce the temperature of all the burners to medium. Place the seasoned chicken thighs on the grill and close the lid. Cook for about 5 minutes, until the bottom of the chicken is well-browned.
• Flip the chicken and brush the tops (the side that has already been cooked) with half of the hot honey mixture. Close the lid and cook for about 5 more minutes, until the second side is well-browned.
• Flip the chicken again, and brush the second side with the remaining hot honey mixture. Increase the heat to medium-high and cook for about 2 minutes. Flip the chicken one more time, and cook for 1-2 more minutes just to brown the glaze on the second side. Use an instant-read thermometer to ensure that the thickest part of the chicken is at least 165°F. Remove the chicken from the grill onto a clean plate and serve.

Oven-Broiled Instructions

• Move an oven rack to the top position and turn the broiler on (use the high setting if your oven has two settings).
• Prepare a baking sheet by lining it with aluminum foil and fitting it with a wire rack (note that using a wire rack is optional, but recommended). Place the spice-rubbed chicken thighs on the wire rack and place the baking sheet on the top rack of the oven.
• Broil the chicken for 5 minutes, then remove the baking sheet from the oven and flip the chicken thighs. Broil for an additional 5 minutes.
• Use a silicone brush to brush half of the hot honey mixture over the tops of the chicken thighs. Return the baking sheet to the oven and broil for 2-3 minutes, until the glaze is bubbling and starting to char.
• Flip the chicken thighs one more time, and brush the remaining glaze on the chicken. Return to the broiler for 1-3 more minutes until the glaze is bubbling and beginning to char again. Note: always keep a close eye on your food when using the broiler because it can be easy for it to burn very quickly.
• Remove the baking pan from the oven and serve the chicken immediately with a green salad or other vegetable sides and cooked grains, potatoes, or bread to make a complete meal.