Whisk together honey, chipotles, mustard and 1 tablespoon oil in a small bowl.
Put thighs in a large bowl, drizzle with 1 tbsp oil and toss to coat.
Mix sea salt, pepper, coriander, cumin, and paprika together and toss with the chicken thighs to coat, rubbing it in with your hands if necessary.
Heat an oven-proof skillet over medium heat. Add 2 tbsp oil and heat until ripples form. Carefully add chicken thighs, skin-side down and shake the pan a little to prevent sticking. Brown on one side for 3-5 minutes, turn with tongs and do the same on the other side.
Remove from heat and pour the smoky chipotle honey-mustard sauce over top.
Transfer to oven and bake for 30 minutes or until meat thermometer registers 175°F.
If you want to make the skin a little more crispy, place the pan under the broiler for 2 - 3 minutes.
Garnish with finely chopped green onions and serve.