If marinading the chicken, add the chicken thighs to a plastic bag that seals, or to a container with an airtight lid. Add the chicken, lime juice, brown sugar, paprika, and chili flakes and mix well. Add enough water to cover the chicken, then seal the bag/bowl, and refrigerate for at least 4 hours, or up to 24 hours.

When ready to bake, preheat oven to 375 degrees Fahrenheit. Drain marinade from the chicken.

Pat chicken dry with a paper towel. On a small plate, add the flour and paprika, and dredge each piece of chicken through the flour until lightly coated. Add the chicken in an even layer to a 13 x 9 inch baking dish.

Once all the chicken is added to the pan, pour 1 tablespoon of the olive oil over the top of the chicken.

In s small mixing bowl, add the honey, low sodium Worcestershire sauce, chopped garlic, chili flakes, and black pepper. Mix well to combine, then pour the sauce evenly over the chicken. Use a brush or the back of a spoon to evenly coat the sauce over each chicken thigh.

Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, then bake uncovered for 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Once chicken is finished, allow to rest for 5 minutes before serving.

Store leftovers in an airtight container for up to 3 days.