Lay the chicken thighs out on a cutting board and trim any large pieces of skin or fat from them.
In a small bowl combine all of the spices and mix well together.
Sprinkle the spice rub generously over both sides of each chicken thigh.
Transfer the chicken to a 1 gallon zip lock bag.
In the same bowl as the spice mix, whisk together the lime juice, tequila and syrup.
Pour the liquid into the bag, squeeze to get all of the air from the bag and seal.
Massage the bag to make sure the chicken is completely covered in the marinade and liquid.
Let rest in the fridge for at least 4 hours or up to 24 hours.
Preheat your grill to high.
Using tongs, carefully place each thigh onto the grill and cook for about 5 minutes.
Turn the chicken over and repeat until the internal temperature reaches 165 degrees.
Place the chicken on a plate, cover with foil and let rest for 5 minutes.
Slice or chop into pieces and eat as is or use in another dish.