Preheat the oven to 350 degrees.
Season both sides of the chicken thighs with salt and pepper. Sauté them in a large skillet (two skillets might be necessary to fit them all in) over medium heat. There is no need to add any oil to the pan as the fat will start to render in the pan. Sauté for about 7 minutes skin side down or until the skin is golden brown. Flip and cook on the other side for about 3 minutes until golden brown. Drain the fat from the pan as it will result in a greasy sauce.
While the chicken is sautéeing mix the lime juice, chipotle sauce, and honey together. If you REALLY like spicy food you can add one of the chipotles to the sauce. If you want mainly a little smoky flavor, just add the sauce from the canned chipotles and remove some of the seeds as they should rise to the top.
Cover the chicken thighs in the sauce and bake in the oven for about 15 minutes or until they are cooked through.
While the chicken is baking, start rinsing the rice under cold water for about 5 minutes until the water runs clear.
Cook the rice according to package directions. When it's cooked, fluff rice with a fork.
Serve the chicken and rice with some chopped cilantro and golden raisins if you wish.