Pat the chicken thighs dry with paper towels—this is crucial for crispy skin. Arrange them skin-side up on a rimmed baking sheet or roasting pan. In a small bowl, combine salt, pepper, onion powder, garlic powder, and smoked paprika. Generously season all sides of the chicken with this spice mixture, paying special attention to the skin where it will create a flavorful crust. Let the seasoned chicken sit at room temperature while you preheat the oven.

Heat your oven to 450°F. Once preheated, place the seasoned chicken thighs skin-side up in the oven and roast for 20 minutes. This initial blast of high heat renders the fat under the skin and begins the browning process. While the chicken roasts, move on to preparing your sauces—there's no need to wait around.

While the chicken is in its first roasting phase, melt the butter in a small saucepan over low heat or microwave it in a bowl for 30 seconds. Whisk in the hot sauce until smooth and combined. Divide this mixture in half—pour one half into a separate small bowl and set it aside (this will become your honey glaze). Keep the other half warm for brushing onto the chicken in the next step. I like to use Frank's RedHot because its vinegar base adds brightness that cuts through the richness of the chicken skin perfectly.

After the initial 20 minutes, remove the chicken from the oven and brush it generously with the first half of the hot sauce mixture from Step 3. Return the chicken to the oven and roast for another 10-15 minutes, until the chicken is nearly cooked through and the sauce begins to caramelize on the skin.

While the chicken roasts in Step 4, take the reserved hot sauce mixture from Step 3 and whisk in the honey and lime zest. This creates a sweet, tangy glaze with depth. When the chicken is nearly done (skin is golden and caramelized), remove it from the oven one final time. Brush this honey glaze over the chicken and squeeze the fresh lime juice over the top. Return to the oven for 2-3 minutes just to set the glaze. The chicken is done when an instant-read thermometer reads 165°F in the thickest part of the thigh without touching bone.

Transfer the glazed chicken to a serving platter and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping every bite tender and moist. The residual heat will continue to set the glaze to a beautiful glossy finish.