Mix ½ cup poultry seasoning with ½ cup olive oil in a bowl until you have a thick paste. Pat chicken thighs dry, then lift the skin on each thigh and rub about 1 tablespoon of the mixture under the skin and another tablespoon on top. Make sure every thigh is thoroughly coated both under and over the skin.

Preheat your grill to medium-high (400-450°F) with a two-zone setup. Bank coals on one side for direct heat and leave the other side empty for indirect heat. Clean and oil the grates. If using a flat-top griddle, preheat to 375-400°F.

Place chicken thighs skin-side down over direct heat and cook for 7-8 minutes until the skin is golden and crispy. Flip and cook another 7-8 minutes on the meat side. Move thighs to indirect heat, close the lid, and cook for 15-20 minutes until they reach 175°F internal temperature. Flip once halfway through.

While chicken finishes cooking, place a saucepan on the grill over direct heat. Add honey, soy sauce, garlic, apple cider vinegar, butter, and red pepper flakes. Stir and simmer for 5-7 minutes until the sauce reduces by one-third and thickens to the consistency of warm maple syrup.

Transfer all cooked thighs directly into the sauce pan. Use tongs to turn each thigh until fully coated, then baste with a spoon. Close the grill lid and let the thighs sit in the sauce for 10 minutes so the glaze sets and becomes sticky.

Transfer thighs to a serving platter, spoon any remaining sauce over the top, and garnish with fresh chopped chives. Serve immediately with rice, roasted vegetables, or your favorite sides.