In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge.
When the chicken is done marinating, take it out of the fridge and let it sit for 10-15 minutes at room temperature.
Preheat your oven to 425 degrees fahrenheit.
Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown.
Then flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees fahrenheit.
Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.