In a large bowl combine the lime juice, honey, 2 tablespoons of olive oil, chili powder, cumin, onion powder, garlic powder, and salt. Whisk together.

Pour half of the marinade mixture into a small saucepan and set aside.

Add the cubed chicken thighs to the large bowl. Toss with the remaining marinade in the large bowl until well coated. Set aside.

Place the small saucepan with the remaining marinade on the stove and heat over medium-high heat until it begins to boil. Make sure to stir constantly so it doesn’t burn. Keep cooking until it begins to bubble and thicken, 3-5 minutes. Once thickened, remove from the heat and set aside.

Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Once hot, remove the chicken from the marinade adding it to the hot skillet. Dispose of the excess marinade. Cook the chicken for 7-10 minutes or until fully cooked.

Pour the thickened sauce over the cooked chicken and toss until well-coated, continuing to cook for 2-3 minutes.

Serve as a standalone entree, in a bowl with rice and other toppings, or on a taco.