Preheat your oven to 375 degrees Fahrenheit.
Prepare your chicken thighs by cutting off any extra pieces of fat and set aside.
In a shallow dish, mix together smoked paprika, cumin, kosher salt, black pepper, allspice, and granulated garlic until evenly blended.
Coat each piece of chicken in the spice mixture.
Set a large oven-proof skillet over medium-high heat and add 2 tablespoons of olive oil. Wait until the oil is hot, then carefully add the chicken, skin side down.
Cook until the top is crispy and deep golden brown, about 7 to 10 minutes.
Flip the chicken and cook for another 5 to 8 minutes on the other side.
Once browned, remove the chicken from the skillet and wipe the skillet clean with a few paper towels to remove excess oil.
Add the skillet back to medium-high heat and pour in chicken stock, lime juice, and honey. Stir and simmer for about 5 minutes until the sauce reduces slightly.
Remove from heat and stir in 1 cup of cilantro.
Add the chicken back to the skillet, skin side up, and bake in the oven for about 35 to 40 minutes, or until the chicken thighs are fully cooked.
Once fully cooked, sprinkle with remaining cilantro before serving.
