1. Remove chicken from refrigerator 15 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.

2. In a bowl, mix 2 tablespoons olive oil, garlic powder, smoked paprika, black pepper, and salt. Coat chicken pieces evenly with the marinade. Let sit for at least 15 minutes (or up to 12 hours refrigerated).

3. Preheat oven to 400°F (200°C) or heat a large cast-iron skillet over medium-high heat.

4. For oven method: Arrange chicken skin-side up on a lined baking sheet, leaving space between pieces. Bake for 35-40 minutes.

5. For stovetop method: Add 1 tablespoon oil to hot skillet. Place chicken skin-side down and sear for 6-7 minutes without moving. Flip and cook another 6-7 minutes.

6. While chicken cooks, whisk together honey, chili flakes, apple cider vinegar, and 1 tablespoon olive oil in a small bowl to make the hot honey glaze.

7. During the final 5 minutes of cooking, generously brush chicken with hot honey glaze. For stovetop, reduce heat to medium-low and baste occasionally.

8. Check internal temperature reaches 165°F (74°C) in the thickest part of the meat.

9. Remove from heat and let rest for 5 minutes before serving.

10. Drizzle any remaining glaze over chicken and serve hot.