Whisk together the honey, soy sauce, olive oil, garlic, green onions, jalapenos, lime juice and zest.
Cut chicken thighs into half lengthwise. Place thighs and marinade in a zip lock bag then, let sit at room temperature for at least 30 minutes to 1 hour, turning over occasionally.
Heat a grill pan or saute pan to medium-high heat and coat with a thin layer of oil.
Drain marinade from zip lock bag into a small sauce pan and place chicken thighs on the grill pan. Simmer the marinade until reduced in half, while cooking the thighs on the grill pan, turning once, until cooked through.
Heat a grill pan to medium-high heat. Coat with a thin layer of oil. Drain marinade from zip lock bag into a small sauce pan and place chicken thighs on the grill pan.
Bring the marinade to a boil and reduce heat to simmer until reduced in half while the chicken thighs are cooking ( NOTE: do not use marinade for a sauce without bringing it to a boil to cook the chicken juices left by the chicken thighs).
Cook the chicken thighs for 4 to 5 minutes on each side, turning once, or until cooked all the way through.
Serve Jalapeno Chicken Thighs drizzled with sauce and sprinkled with minced cilantro, green onions or jalapeno slices.
