Combine low carb sweetener or honey, coconut aminos, lime juice, garlic and sea salt in a small bowl. Stir to combine, and set aside.
In a medium size bowl, combine the Sriracha Spice Blend spices. Stir together. Dip one side of the chicken thighs into the dish of Sriracha Spice Blend (or nightshade-free, less-spicy variation).
Heat large dry skillet over medium-high heat until very hot but not yet smoking (this will take 1 to 3 minutes). Add the avocado oil and swirl to coat briefly. Add the chicken thighs in a single layer. Cook the chicken until browned on both sides: about 5 to 6 minutes on the first side, then reduce the heat to medium and 4 minutes on the second side.
Add the honey-lime sauce. Cook the chicken, turning over occasionally (I use tongs), until cooked through, about 10 minutes. The sauce will thicken, caramelize (expect lots of tiny bubbles as the sauce caramelizes) and reduce slightly. (Note: The Keto version of this recipe does not caramelize. You'll end up with a delicious sauce! that's not quite as thick.)
Sprinkle the chicken with chives or greens of green onions, if desired (omit for VAD). Serve with optional lime slices over cooked cauliflower rice, or Basmati rice for GF and VAD.