1-In a saucepan, combine all marinade ingredients 2 tablespoons extra virgin olive oil, 3 tablespoons honey, ¼ cup fresh lime juice, 1 teaspoon finely grated fresh ginger, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon dry oregano, 3 medium cloves garlic finely minced, and 1 teaspoon kosher salt and stir well.

2-Transfer 3 tablespoons of the marinade to a zippered bag, add the 3 pounds boneless, skinless chicken thighs trimmed of most fat, and massage to coat evenly. Marinate for at least 30 minutes or up to 12 hours in the refrigerator.

3-Heat the remaining marinade in the saucepan over medium heat until it boils, then simmer until reduced by half for a syrupy consistency. Let it cool before using.

4-For grilling: Preheat the grill to medium-high heat, place the chicken on the grill, lightly season with kosher salt and pepper, and cook for 12-15 minutes, turning frequently and basting with the reduced sauce, until golden, slightly charred, and reaching an internal temperature of 160˚F.

5-For stovetop: In a large sauté pan, heat oil until almost smoking, add the chicken seasoned with salt and pepper, and cook for about 10 minutes, turning frequently and basting with the reduced sauce, until golden, slightly charred, and reaching an internal temperature of 160˚F. Cook in batches if needed.

6-Cover the chicken with foil and let it rest for 5 minutes before serving to lock in juices.