In a small bowl, whisk together Sriracha, honey, orange juice, lime juice, and garlic.

Place chicken thighs in a container, or freezer bag, and pour marinade over chicken.

Place container in fridge for at least 2 hours, or overnight.

Preheat oven to 350 degrees.

Spray a cast iron skillet grill with non-stick cooking spray and heat over medium.

Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side-down, and cook for about 7 minutes.

Then, flip the chicken thighs and cook for another 5-7 minutes.

Transfer the chicken thighs to a baking sheet lined with foil and non-stick cooking spray.

Continue cooking for 20 minutes, or until the meat is cooked through.

Allow the chicken to rest 5 minutes before serving.