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Make the barbecue sauce:
Add all of the ingredients into a medium saucepan. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally. Remove the habanero. Taste and adjust for seasoning with salt and pepper and balance with more honey or vinegar, if needed, or more chipotle if you prefer a spicier sauce.
Grill the chicken:
Meanwhile, preheat a charcoal grill to medium heat. Brush the chicken with avocado oil and season with salt and pepper on both sides.
Place the chicken onto the grill, skin-side down, and slowly grill, without touching, until the skin is golden brown. You want the fat to slowly render and get crispy.
Once the skin has released from the grill, flip the chicken and cook for another couple of minutes until the chicken is cooked through. Brush with the barbecue sauce during the last few minutes of cooking, then serve.