In a large bowl mix the olive oil, garlic, honey, zest and juice of limes, cilantro, chili powder, salt pepper and olive oil.
Add the chicken to the marinade, stir to coat well. Marinate for 15 minutes at room temperature or up to 2 hours covered in the refrigerator.
Heat a large cast iron pan, non-stick frying pan or a griddle over medium-high heat.
Add the chicken thighs in a single layer, so they are not touching.
Cook for 6 minutes on each side until the chicken thighs are cooked through, with an internal temperature of 165 degrees F. and no longer pink in the center.