In a large bowl, whisk together the coconut milk, lime juice, fish sauce, honey, garlic, ginger, salt, black pepper, and red pepper flakes until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the chicken garnished with fresh cilantro and lime wedges on the side.