To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder, cut the chilies with kitchen shears so they will fit in the grinder, and grind them until you get a fine powder.
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. Taste and adjust with more salt if it needs it.
Take the boneless, skinless chicken thighs and prick with a fork so the marinade can soak into the chicken. Place them in the marinade mixture, coating them well. Cover and marinade overnight, or for at least 2 hours.
When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. reserving 1/3 cup of the marinade for a sauce. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the 1/2 tsp honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving
Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.