Arrange a rack in the middle of the oven and heat the oven to 400°F.

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon kosher salt and 1 teaspoon garlic powder. Place skin-side down in an unheated large cast iron or oven-safe skillet. Place over medium heat and sear undisturbed until the skin is golden-brown and releases easily from the pan, about 12 minutes.

Meanwhile, mince 2 garlic cloves and place in a small bowl. Finely grate the zest from 1 medium lime (about 2 teaspoons) and juice 1 ½ medium limes (about ¼ cup) into the same bowl. Add ½ cup water and 2 teaspoons honey, and whisk to combine.

When the chicken is ready, turn off the heat. Transfer the chicken skin-side up to a plate. Pour off all but 1 tablespoon of fat from the pan. Pour the lime juice mixture into the pan and scrape up any browned bits from the bottom with a wooden spoon. Return the chicken to the skillet skin-side up.

Transfer the skillet to the oven and roast, spooning some of the sauce in the skillet back over the chicken halfway through, until an instant-read thermometer inserted into the thickest part of the chicken not touching the bone register at least 165°F, 10 to 12 minutes total. Meanwhile, cut the remaining ½ lime into 4 wedges. Pick the leaves from 3 fresh cilantro or parsley sprigs and finely chop if desired.

Garnish the chicken with the cilantro or parsley and freshly ground black pepper. Serve with the lime wedges.