Mix the marinade: In a large bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, black pepper, lime zest, lime juice, olive oil, honey, and minced garlic. Stir until smooth.

Prep the chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp and the seasoning stick.

Marinate: Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours. More time = deeper flavor.

Choose your cooking method: You can roast, grill, or pan-sear. All three work well. See details below.

Roasting (easy, hands-off): Heat the oven to 425°F (220°C). Place thighs skin-side up on a foil- or parchment-lined sheet pan with a wire rack if you have one. Roast 30–35 minutes for bone-in, 18–22 minutes for boneless, or until the thickest part hits 175–185°F for super tender thighs. Broil 1–2 minutes to crisp if needed.

Grilling (smoky, charred edges): Preheat grill to medium-high. Oil grates. Grill bone-in thighs 6–7 minutes per side over direct heat, then move to indirect heat and cook another 8–10 minutes, until internal temp reaches 175–185°F. For boneless, grill 5–6 minutes per side.

Pan-searing (crispy skin, quick): Heat a large skillet over medium-high with a thin layer of oil. Place bone-in thighs skin-side down and sear 6–8 minutes until deeply browned. Flip, reduce heat to medium, and cook 8–12 more minutes, or finish in a 400°F oven for 8–10 minutes.

Rest and garnish: Let the chicken rest 5 minutes. Sprinkle with chopped cilantro or parsley and a squeeze of fresh lime.

Serve: Pair with rice, roasted potatoes, grilled corn, a crisp slaw, or a simple avocado salad. Don’t skip the extra lime wedges.