Trim any fat from the chicken thighs and place in
a large freezer bag. To the bowl of a food
processor, add the lime juice, lime zest,
cilantro, olive oil, honey, cumin, salt and pepper
and use food processor to combine for 30 seconds.
Reserve 1/3 cup of the marinade and four the rest
into the bag with the chicken. Refrigerate for 30
minutes up to overnight.
Prepare a grill on medium high at 450°F, leaving
one side of the grill on low or off. Grill the
chicken for 5-6 minutes per side, basting each
side the last time it's turned. Once each side has
seared, if the chicken pieces seem to be getting
too charred, move the chicken pieces to the cooler
side of the grill to cook.