Preheat the grill to medium-high heat

In a small bowl, make a dry rub by combining the first five ingredients

Rub the chicken on both sides with the dry rub

In a medium saucepan, boil the juice and honey until it reduces down to about half - this should take about 10 minutes to do

Grab a small bowl, and mix the cornstarch and water

Put the cornstarch mixture into the boiled down juice, and whisk in - Continue to boil, and whisk until thickened

Remove from heat

Add the rind, lime, and pepper to the thickened mixture

Pour half of the glaze mixture into a bowl for basting the chicken

Spray the grill with cooking spray

Grill the chicken over direct heat for 5 minutes on each side, basting occasionally with the glaze

Turn half of the burners off, or move the chicken away from direct heat on charcoal grill

Over inderect heat, cook the chicken for 5 minutes on each side - or until the thighs are done, basting occasionally

Serve with extra glaze. Pairs well with rice pilaf