Heat grill to medium high heat, about 400 ºF.
In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
Pat chicken thighs dry. Season with salt and pepper on both sides.
Spray grill grates with cooking spray or rub with olive oil soaked rag.
Place chicken thighs on grill, skin side down first. Grill for 4-5 minutes. Flip the chicken over and grill on the other side for 4-5 minutes.
Continue to cook chicken, flipping every 3-4 minutes so it doesn't burn until the internal temperature is 165ºF. (about 25-30 minutes)
During the last 5 minutes of grilling brush the glaze on both sides of the chicken. Remove from grill and serve.
