Combine cumin, chili powder, salt and pepper in a large bowl. Add chicken thighs and thoroughly coat chicken.
Pour olive oil in a large pan with high sides (to lessen the chance of splatter) and heat oil over medium heat Once oil is heated, add thighs in the pan skin-side up. Cook for 8-10 minutes on each side until chicken is browned and skin is crispy, 16-20 minutes total. For smaller thighs, cook for 16 mins and for larger thighs cook for closer to 20 mins. Chicken temp will be 165 degrees and firm to the touch with a fork or finger. Remove chicken and set aside on plate.
While chicken is cooking, mix together the honey, lime juice and zest, gluten free soy sauce and garlic. Once chicken is removed from the pan, add sauce to the same pan. The sauce will bubble. Stir often with a whisk or spatula until sauce thickens. Heat may need to be reduced to medium low if bubbling to rigorously. Cook time is approximately 3-4 minutes.
When sauce has thickened, add chicken back to the pan and thoroughly coat chicken.
Either serve chicken right from the pan or place chicken on a platter and garnish with lime wedges or rounds and additional lime zest.
Notes
Boneless, skinless chicken thighs or breasts will also work for this recipe. Cooking time will be less.Once seasoned, the chicken could also be grilled as an alternative to stovetop cooking. If grilling, heat the sauce in a small sauce pan until sauce thickens and then pour sauce over chicken.