Whisk the lime juice, garlic, chili powder, and honey together and set aside.
Pat chicken dry.
Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.