Pat chicken dry with paper towels which helps skin crisp better and lets marinade stick well to surface.

Whisk soy sauce, honey, ketchup, garlic, ginger, oil, lime juice, salt, pepper and chili flakes together until fully blended.

Place chicken in bowl with marinade. Turn pieces to coat completely. Let rest at least thirty minutes for flavor absorption.

Heat oven to three hundred seventy five degrees. Line baking pan with foil to make cleaning easier after cooking sticky sauce.

Place chicken pieces skin side up in pan. Pour extra marinade over top so meat cooks in flavorful liquid during baking.

Bake about forty five minutes until chicken is cooked through and skin looks browned and slightly caramelized from honey.

Spoon pan juices over chicken halfway through baking. This keeps meat moist and builds deeper sweet savory glaze.

Make sure juices run clear and meat is tender. Internal temperature should reach safe level before serving to family.

Let chicken sit a few minutes after baking. Resting keeps meat juicy and lets sauce thicken slightly in pan.

Top chicken with chopped cilantro and lime wedges if desired. Serve hot with rice and vegetables for full meal.