Trim any excess fat from the chicken with kitchen shears or a knife, then pat the pieces dry with paper towels.
Drizzle the vegetable oil over the chicken and rub to coat evenly.
In a mixing bowl, combine granulated garlic, chili powder, onion powder, ground coriander, kosher salt, ground cumin, and chipotle chili powder; mix well to make the spice rub.
Toss the oiled chicken in the spice rub, pressing the spices onto all sides so each piece is well coated.
Heat a grill or grill pan to medium-high. Grill the chicken 3–5 minutes per side, until cooked through and juices run clear (internal temperature 165°F/74°C).
While the chicken cooks, warm the honey briefly in the microwave or in a small saucepan to loosen it, then whisk in the cider vinegar until combined.
Reserve 2 tablespoons of the honey glaze for serving, and brush the remaining glaze onto both sides of the chicken during the final minutes of grilling to caramelize.
After removing the chicken from the grill, let it rest briefly, then drizzle or brush with the reserved 2 tablespoons of glaze before serving.
If using an indoor grill pan or broiler, watch closely because the sugary glaze can burn and create smoke; allow the grill to remain on briefly after cooking to burn off any drips.
