In a mixing bowl (or a zip-top bag), combine olive oil, juice and zest of 2 limes, minced garlic, chopped cilantro, honey, chili powder, pepper flakes, cumin, salt, and pepper; stir or mix until well combined. Remove 1/4-cup of the marinade and place it in a bowl; set aside for later.
Add chicken thighs to the marinade and toss around to coat well; cover with plastic wrap and let stand at room temperature for 30 minutes, or in the fridge for up to 2 hours.
Set a large cast iron skillet over medium-high heat. Heat it until hot.
Add the chicken thighs to the skillet - be careful, they will sizzle - discard the remaining marinade.
Cook the thighs for 5 minutes, or until nicely browned on the bottom; flip and continue to cook for 6 to 8 more minutes, or until cooked through. Chicken is done when internal temperature registers at 165˚F.
Remove from heat.
Brush chicken thighs with reserved marinade.
Garnish with chopped cilantro and serve chicken with lime wedges.
Notes
NET CARBS: 6 g
WW POINTS: NOTE that at least half of the olive oil does stay behind in the marinade, but I did calculate the entire 1/4-cup for the points.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.