Season chicken thighs on both sides with red pepper and salt.
Place a large heavy bottomed skillet (I used cast iron) over medium high heat. Add the chicken thighs, skin side down, to the skillet. Work in batches if necessary, but don't over crowd the chicken (it won't brown properly).
After 5-6, minutes, flip the chicken thighs and repeat until both sids are crispy and golden.
Meanwhile, combine honey, soy sauce, garlic, zest, lime juice and sriracha in a medium bowl. Whisk to combine.
Pour the sauce over the chicken in the skillet. Turn the heat down slightly to medium.
Simmer slowly for about 10 minutes, until chicken thighs are cooked through and sauce has reduced, basting the sauce over the top halfway through cooking.
Sprinkle with sesame seeds. Serve immediately over white rice.