In a large bowl, whisk together a marinade of 1/2 cup honey, 4 tablespoons chili sauce, 2 tablespoons soy sauce, apple cider vinegar, and sesame oil. Remove chicken from package; rinse and place into the large bowl, making sure all chicken is coated with marinade mixture. Cover and refrigerate 8 hours.
Preheat oven to 375 F. Line a roasting pan or baking sheet with foil and spread out chicken on top in a single layer. Pour some of the marinade over chicken to coat. Bake 25 to 30 minutes, basting once or twice. Once chicken is done, turn the oven to broil for 2 to 4 minutes to crisp the skin.
Meanwhile, in a microwavable bowl, whisk remaining 1/4 cup honey, 2 tablespoons chili sauce, 2 tablespoons soy sauce, ketchup, cornstarch, and garlic. Heat sauce in microwave for 30 seconds at a time until sauce begins to thicken. Brush sauce onto chicken and sprinkle with scallions. Serve with lime wedges and remaining sauce for dipping. Pairs well with vegetables or rice.
Per serving: 924 calories, 49 grams fat (13 grams saturated fat), 281 milligrams cholesterol, 645 milligrams sodium, 40 grams total carbohydrates, 0.5 gram fiber, 77 grams protein.
