Clean and pat dry chicken thighs and put in a large mixing bowl.
Prep the vegetables.
Combine tequila, olive oil, cilantro, lime zest and juice, jalapeno, garlic, chili flakes, salt, and pepper. Marinate the chicken for 2 hours or overnight in the refrigerator.
Heat the grill to medium-high. Remove the chicken from the marinade and grill them for about 3 minutes. Turn the chicken 45° for grill marks and cook for another 3-5 minutes. Flip the chicken over and finish cooking for another 6 minutes or until cooked through. Remove from the grill and allow the chicken to rest for 5 minutes before serving.
Garnish with lime wedges, fresh cilantro and a drizzle of honey.