In a glass dish or resealable bag, combine olive oil, lemon juice, hot honey, lemon zest, garlic, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes or up to overnight.

Preheat the grill to high. Grill chicken for about 5 minutes on the first side, then flip and cook another 5–6 minutes, or until internal temperature reaches 165°F.

Remove from grill and let rest for 5–10 minutes. Drizzle with extra hot honey if desired.

For the corn salad, combine corn kernels, green onions, and cilantro in a large bowl.

In a small bowl, whisk together sour cream, lime juice, lime zest, salt, and pepper. Stir into the corn mixture until well combined.

Serve grilled chicken with a generous scoop of sweet corn salad. Enjoy!