Add garlic powder, chili powder, cumin, paprika, salt, and red pepper to a large bowl and mix well.
Add the chicken thighs and mix to coat the chicken with the spice mixture. Set aside.
Combine the honey and apple cider vinegar in a small bowl and set aside.
Place the broiler pan on the bottom rack of your oven. The rack should be about 10 inches from the broiler element. Broil the chicken for 5 minutes. Remove the pan from the oven and turn the chicken over. Broil for 5 minutes more.
Remove the pan again and brush the chicken with 1/2 of the honey-vinegar mixture. Broil 1 minute. Remove the pan again, turn the chicken over, and brush the chicken with the remainder of the honey-vinegar mixture. Broil 1 additional minute.
Remove the pan from the oven and serve immediately. Enjoy!
Tips:If you don't have a broiler pan, simply use a rimmed baking sheet fitted with a wire cooling rack.You can substitute boneless, skinless chicken breast for the chicken thighs. If they are large, cut them in half horizontally so they will cook evenly. Breasts do cook a bit quicker than thighs, so depending on how thick they are, you might need to reduce the cooking time. If you would like to serve wine with this meal, as a general rule, white meat pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat is best served with medium-bodied red wines such as Pinot Noir or Zinfandel. Cheers!