Preheat the oven to 375°F (190°C).
Trim any excess fat from the chicken thighs if desired, then pat them dry with paper towels.
In a shallow bowl, combine smoked paprika, cumin, kosher salt, black pepper, allspice, and granulated garlic.
Coat each chicken thigh evenly with the spice mixture.
Heat 2 tablespoons olive oil in an oven-proof skillet over medium-high heat. When hot, add the chicken thighs skin-side down and cook until the skin is deep golden brown and crispy, about 6–8 minutes.
Flip the thighs and cook the other side for 5–8 minutes. Remove the chicken from the skillet and set aside. Wipe excess oil or burnt bits from the skillet with paper towels.
Return the skillet to medium-high heat and add the chicken stock, lime juice, and honey. Stir and simmer for about 5 minutes until the sauce reduces slightly.
Remove the skillet from heat and stir in 1 cup of the chopped cilantro.
Place the seared chicken thighs back into the skillet skin-side up, spoon a little sauce over them, and transfer the skillet to the preheated oven. Bake until the thighs are cooked through, about 35–40 minutes.
When cooked, sprinkle the remaining cilantro over the chicken and serve, spooning pan sauce over rice or alongside your chosen side.
