Prepare the marinade: In a large bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, cumin, smoked paprika, coriander, salt, pepper, and honey. The mixture should look glossy and smell wonderfully aromatic, with the citrus cutting through the warm spices.

Marinate the chicken: Cut the chicken thighs into roughly 3cm chunks. Add them to the bowl with the marinade and toss well, ensuring every piece is coated. You’ll see the golden-coloured marinade clinging to the pale pink flesh. Cover the bowl with cling film and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.

Prepare the grill: Preheat your barbecue or griddle pan to a medium-high heat. You want it hot enough to sear, but not so hot that the outside burns before the inside is cooked. If using a griddle pan, you should hear a lively sizzle when you flick a drop of water onto the surface.

Thread the skewers: Remove the chicken from the fridge. Thread the chunks onto the skewers, leaving a small gap between each piece so the heat can circulate. You should have about 5-6 pieces per skewer. The chicken will feel cool and slightly slippery from the oil.

Grill the skewers: Place the skewers on the hot grill. You’ll hear a satisfying sizzle immediately. Cook for 5-6 minutes on the first side, without moving them, until the underside is golden brown and has distinct grill marks. The edges of the chicken will start to look opaque and firm.

Turn and finish cooking: Flip the skewers using tongs. Cook for another 5-6 minutes on the second side. The chicken should be cooked through, with an internal temperature of 74°C. The outside will be caramelised and slightly charred in places, and the juices will run clear when you cut into a piece.

Rest and serve: Transfer the skewers to a clean plate and let them rest for 5 minutes. This allows the juices to redistribute, so the meat stays succulent. You’ll notice the sizzling subsides, and the chicken feels firm but yielding to the touch. Garnish with fresh coriander and serve with lime wedges.