Cut the chicken thighs into bite-size pieces and place them into a large mixing bowl.

In a small bowl, combine honey, avocado oil, soy sauce, lime juice, sriracha, ginger, paprika, kosher salt, and cornstarch.

Whisk to combine and pour over half the sauce over the chicken. The remainder of the sauce will be used to glaze the skewers while grilling.

Toss the chicken to coat in the marinade.

Let the chicken marinate for 45 minutes.

Thread a piece of chicken onto a skewer and repeat until you have finished using all of the chicken.

Discard any remaining sauce from the chicken marinade.

Meanwhile, preheat your grill on medium heat.

Grease the grill with a bit of oil using a paper towel or brush. 

Place the skewers on the grill and turn at least 3 times, each time basting the chicken with the remaining half of the unused sauce until fully cooked. This will take about 15  minutes. 

Transfer skewers to a serving dish.

Optionally, glaze one last time with any leftover sauce and sprinkle with chopped cilantro.