Start by heating a large skillet over medium heat. Add the olive oil.
Season the chicken thighs with salt and pepper on both sides, and add them to the pan once it's heated.
While the chicken thighs are browning on the first side, you'll have some time to prepare the sauce.
Measure the honey into a small bowl and add the sriracha to your taste. When I make this recipe for our family, I add about 2 tsp. It seems to be the perfect amount to add a lot of flavour without the sauce becoming too spicy for my kids. If you're afraid of the heat, just start with 1 tsp of sriracha.
Add the pressed garlic to the honey and sriracha. Zest the two limes using a microplane zester and add the zest to the mixture as well. Next, squeeze in as much juice as you can from the limes.
Whisk everything together with a fork or whisk and set it aside.
By this time, the chicken thighs will probably need to be turned. Flip them over and let them brown on the other side until they appear to be almost completely cooked through.
Turn the heat down slightly and add the sauce to the pan. It will begin to bubble away and thicken just a little bit. Baste the chicken thighs with the sauce (scoop up some sauce with a spoon and pour it over the chicken) as they continue to cook through. Using a meat thermometer, make sure the chicken thighs are cooked to an internal temperature of 165 Fahrenheit before removing the pan from the heat.
Let the chicken rest in the pan off the heat for about 5 minutes before serving, just to allow the sauce to thicken a little more as it cools.