Arrange a rack in the middle of the oven and preheat to 400?F.

Pat the chicken thighs dry with paper towels and season all over with salt. Place skin-side down in a large cast iron skillet.

Sear the chicken over medium heat undisturbed until the skin is golden-brown and releases easily from the pan, about 17 to 20 minutes.

Finely grate the zest from 1 lime and juice it into a small bowl. Cut the remaining lime into wedges for serving. Grate ginger until you have 1/2 teaspoon and add it to the bowl with lime zest and juice. Stir in the sweet chili sauce.

Transfer the chicken skin-side up to a plate. Pour off all but 1 tablespoon of the fat from the skillet. Return the chicken to the skillet skin-side up and pour the glaze over the top.

Place the skillet in the oven and roast, spooning some glaze over the chicken halfway through, until the internal temperature reaches at least 165?F, about 10 to 12 minutes.

Optional: Turn on the broiler and broil for 1 to 3 minutes until the glaze bubbles and starts to brown.

Serve with the reserved lime wedges.