Light grill and set up for high direct heat on one side and low on the other.
Rinse chicken under cold water, pat dry, and coat with olive oil. Sprinkle salt and a dash of smoked paprika on each thigh.
Place your saucepan over low heat on grill and melt butter. Once melted, add honey, sriracha sauce, soy sauce, and ginger and whisk together. Cook for 5-7 minutes.
Place chicken thighs over direct heat. Grill for 3 minutes per side or until internal temperature reaches 145°F. Coat with three-quarters of the sauce and continue to grill until an internal temperature of 160°F.
Remove from grill, drizzle remaining sauce over chicken, and garnish with cilantro.