Start by mixing all the dry spices (garlic powder, chili powder, salt, pepper, cumin, paprika, ground red pepper) in a large bowl. This blend creates the flavorful coating for the chicken. Toss the chicken thighs in the bowl, ensuring every piece is evenly coated.

Line a baking pan with foil for easy cleanup and place the coated chicken thighs on the pan. Space them out so they cook evenly. Put the pan under the broiler for five minutes. Keep an eye on it to develop a light char but avoid burning.

While the chicken broils, whisk honey and cider vinegar together in a small bowl. This glaze is what gives the chicken its signature sticky, sweet, and tangy finish.

Flip the chicken thighs and return them to the broiler for another five minutes. Once both sides have cooked, brush half the glaze over the chicken, ensuring it’s generously spread. Cook for three additional minutes. Flip the chicken one last time, apply the remaining glaze, and finish cooking until done. The sugars in the honey caramelize, creating a shiny, flavorful coating.