Whisk together olive oil, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a large bowl until brown sugar is completely dissolved. Place chicken in a resealable bag or shallow dish, pour marinade over, and refrigerate for at least 2 hours.

Combine BBQ sauce, honey, and Worcestershire sauce in a small bowl, stirring until smooth and glossy. Set aside half for basting and reserve the other half for serving.

Heat grill to medium-high heat (around 375-400°F). Clean the grates thoroughly and lightly oil them to prevent sticking. Remove chicken from marinade, letting excess drip off.

Place chicken on the grill and grill for 6-7 minutes per side without moving, allowing grill marks to form. During the last 3-4 minutes of cooking, brush with the BBQ glaze.

Use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part. The juices should run clear, and the meat should feel firm but springy when pressed.

Remove from grill and let rest for 5 minutes under loose foil to allow juices to redistribute throughout the meat before serving.