Heat oil in cast iron skillet over medium high heat. Place chicken thighs, skin side down and cook for 12-16 minutes, or until the skin is browned.
While the chicken is cooking in the skillet, make the tangerine sauce. Halve the tangerines and squeeze the juice out into a small mixing bowl. Whisk the juice with the soy sauce, honey, sesame oil and sriracha.
Pour the sauce all over the chicken thighs. Turn to coat and then turn again to have the skin side down. Place the tangerine halves in the cast iron skillet as well.
Place the cast iron skillet in the oven and bake for 15 minutes. Use tongs to flip the chicken thighs so the skin side is up and bake another 10 minutes or until the chicken thighs register an internal temperature of 180F. Remove from the oven and let the chicken thighs rest for 5 minutes.