Pat the chicken thighs dry very thoroughly using paper towels. This crucial step helps the skin crisp up during cooking. In a small bowl, combine all the ingredients for the Spice Rub: chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using).

Season the chicken thighs liberally on all sides with kosher salt and black pepper, then generously massage the prepared spice rub onto the chicken, ensuring it adheres well to both the skin and the meat underneath.

MAKE THE CHIPOTLE-HONEY GLAZE: In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt. Heat the mixture over medium heat, stirring occasionally, until the mixture is simmering gently and the honey has fully dissolved (about 3 to 4 minutes). Remove the glaze from the heat and set aside, reserving about 2 tablespoons of the glaze for brushing on the finished chicken.

PREPARE FOR COOKING (GRILLING METHOD): Preheat your grill to a medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking. For a gas grill, set up an indirect heat zone (one side higher heat than the other).

START COOKING THE CHICKEN THIGHS: Place the chicken thighs skin-side down over the direct, medium-high heat. Cook undisturbed for 5 to 7 minutes until the skin is deeply golden brown and crispy. If the heat is causing flare-ups, move the chicken to a cooler, indirect heat zone immediately.

FLIP AND CONTINUE COOKING: Flip the chicken thighs so they are skin-side up. Move the thighs to the indirect heat zone (or reduce the heat to medium-low). Cover the grill and continue cooking for approximately 15 to 20 minutes. The goal during this phase is to cook the chicken through slowly without burning the crust.

GLAZE THE CHICKEN: About 5 minutes before the chicken is fully cooked (when the internal temperature reaches about 160°F), begin basting the chicken with the reserved Chipotle-Honey Glaze using a pastry brush. Close the lid and allow the glaze to caramelize slightly. Baste once more and cook until the internal temperature of the chicken registers 170°F to 175°F at the thickest part of the thigh (avoiding the bone).

Remove the chicken thighs from the grill and place them on a clean cutting board or serving platter. Brush the warm chicken one last time with the remaining fresh glaze that was reserved from the initial batch. Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful chicken.