Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Set a wire rack on top if you have one to promote even browning.

Pat the chicken thighs dry with paper towels. This helps the skin crisp. Season both sides with salt, pepper, and smoked paprika.

Warm the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–6 minutes, until the skin is golden and starting to crisp. Flip and cook 2 minutes more. If you don’t have a skillet, you can skip the sear and roast longer, but searing boosts flavor.

In a small bowl, whisk together the honey, adobo sauce, minced chipotle (if using), vinegar, garlic, cumin, soy sauce, and lime zest until smooth.

Transfer the chicken to the prepared sheet pan (or leave it in the skillet if it’s oven-safe). Brush half the honey-chipotle mixture over the thighs, coating well.

Roast for 18–22 minutes, brushing with more glaze halfway through. Chicken is done when a thermometer reads 175°F (79°C) at the thickest part and the juices run clear.

For extra caramelization, switch the oven to broil for the last 2–3 minutes. Watch closely to avoid burning. The glaze should bubble and turn glossy.

Rest the chicken for 5 minutes. Spoon over any pan juices. Garnish with chopped cilantro and serve with lime wedges.