Step 1: In a large bowl or glass container, whisk together the honey, lime juice, olive oil, minced garlic, smoked paprika, salt, and pepper until well combined.
Step 2: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Step 3: Preheat your outdoor grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Step 4: Place the chicken thighs on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the edges are slightly charred. Remove from grill and let rest for 5 minutes before slicing.
Step 5: While the chicken is cooking, place the corn cobs directly on the grill. Rotate occasionally for 8-10 minutes until the kernels are lightly charred all over.
Step 6: Carefully slice the charred corn kernels off the cob and place them in a bowl. Mix with red onion, cilantro, and jalapeño to create the salsa.
Step 7: Briefly toast the tortillas on the grill for 20-30 seconds per side until warm and pliable.
Step 8: Slice the grilled chicken into strips. Assemble the tacos by layering chicken and corn salsa onto the tortillas. Serve with fresh lime wedges.