In a large bowl, whisk together lime zest, lime juice, 2 tablespoons olive oil, garlic, chili powder, cumin, salt, and honey if using. Add chicken and toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate up to 4 hours. If chilled, let sit out 10 minutes before cooking.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off. Cook thighs 5-6 minutes per side until deeply browned and charred in spots, or until internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.

Slice chicken against the grain into thin strips. Pour any accumulated juices from the board back over the meat. Taste and sprinkle with more salt if needed - the lime can mute seasoning.

Char tortillas directly over a gas flame or in a dry skillet until blistered and pliable, about 30 seconds per side. Wrap in a clean towel to keep warm.

Pile chicken onto tortillas and top with red onion, cilantro, cotija, and jalapeño if using. Serve immediately with extra lime wedges on the side.