In a large cast iron skillet over medium heat melt 2 tablespoons butter, add half the juice the lime, honey, soy sauce, and garlic. Stir and let the liquid come to boil (should be quick)
Add chicken and cook for 2-3 minutes on each side until browned. If you can using skin-on chicken, place the chicken in the cast iron skin side down first. Transfer chicken to a plate after the chicken has been browned.
Add the rest of the butter and lime juice to the cast iron skillet (chili flakes can be added here if you desire). Stir until mixed together. Give the sauce a taste here to make sure it is not bitter from the lime, if it is, add more butter or honey.
Transfer the chicken back to the pan and top off with a handful of pistachios (optional) before placing it into the oven for 15-20 minutes.
Add lime slices or wedges and chopped cilantro for garnish and serve with your side of choice. I served the chicken with couscous.
Two thighs per servings, pistachios are not included in the calorie count.