Honey Chili Crisp Grilled Chicken

0 Add the chicken thighs to a large bowl with the salt, tossing to evenly season.
1 Add the mayonnaise, honey, chili crisp, apple cider vinegar, onion powder, pepper, and neutral oil. Toss to thoroughly combine, then cover and refrigerate for at least 3 hours, or up to 12.
2 Remove the chicken from the refrigerator 30 minutes before cooking.
3 If using a grill, clean and oil the grates. Set the grill to medium-high, or heat a grill pan slicked with neutral oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
4 Let the chicken rest on a large plate or sheet pan for 5 minutes before transferring to a large serving platter or plates. 
5 Serve with salad for lunch or roasted potatoes and corn for a later dinner.  Enjoy!