Debone the chicken thighs, using a small paring knife. Do a few shallow cuts on the meat to break the tendons so that the chicken stays flat in heat. If you aren’t sure how to do this, check out this web story.
Season the chicken with salt, pepper, and garlic powder on both sides.
Air fry: Skin side down at 400F for 10 minutes. Flip (skin side up) for 10 minutes.
Grill: Grease and preheat the grill to medium heat, 375F. Grill the chicken for 5-7 minutes per side, or until the chicken is cooked through (An inserted thermometer should read 175F.)
Stovetop: In a well-heated cast iron, pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.
Oven: Brush the wire rack with little oil. Bake at 425F, skin side up with a wire rack under, for 20 minutes. Then, set the oven to high broil for 3 minutes to give a nice golden color.
In the meantime, make the sauce by combining the ingredients from honey to coconut aminos in a bowl. Taste and adjust. The keto honey has thicker consistency than the regular honey.
Transfer the chicken to a large serving plate. Reserve some sauce on the side for serving and pour the rest all over the chicken. Sprinkle over scallion. Serve hot and immediately with extra lime wedges on the side.
The keto honey has thicker consistency than the regular honey. If you use the regular honey and prefer a thicker texture, slightly warm the sauce in a sauce pan and stir-in 0.5 tsp arrowroot or tapioca starch.
I highly recommend using chicken thighs with skin-on for that ultimate shattering crisp chicken skin! I took a little time to debone the chicken thighs so that they are seasoned and crisped up evenly on all sides.
The nutritional label is estimated based on using Keto honey.