Add all ingredients EXCEPT the honey to a small saucepan and bring to a simmer. Simmer for 15 minutes, then transfer to a food processor or blender to pulse and get smooth. Return to the pan and add honey. Simmer 15 more minutes to reduce. Set aside.
To Grill the Chicken
Set your grill to direct and indirect cooking.
Coat chicken with olive oil and then season with your dry rub liberally.
Place chicken on direct heat, paying close attention to the flame to get a nice crust, about 1-2 minutes per side. Then flip and repeat to get a nice crust on the other side.
Move to the indirect side. Cover grill and monitor temperature in each piece after 10 minutes. Some pieces will cook faster than others.
When chicken reaches 150 degrees, glaze with your sauce and continue cooking (covered) until the internal temperature of each individual piece reaches 165 degrees (each piece will vary and come off at slightly different times).
Reglaze chicken and let sit for at least 5-10 minutes to let the juices redistribute. Serve.