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In a bowl or zip-top bag, combine the marinade ingredients and add in the chicken. Let marinate in the fridge for at least 30 minutes, or up to 24 hours.
Cut each thigh in half. Fold each half and slide onto double skewers for control and even cooking. Skewers are optional — chicken can also be grilled, air-fried, or baked as-is.
To a metal bowl, add 4 cloves garlic (minced), 1.5 TBSP crushed red pepper flakes, 2 tsp sesame seeds, and ½ tsp kosher salt. Heat ¼ C neutral oil to 350°F and pour over the mixture. Let steep uncovered for 10–30 minutes.
Preheat grill to medium-high. Grill the chicken over medium heat for 12–15 minutes, flipping occasionally. Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 175°F. Let rest while making the sauce.
To the chili crisp, add the melted butter, honey, paprika, pepper, lime juice, sesame oil, and salt to taste. Coat the chicken in the sauce and serve.