Thinly slice the radishes and the onions. Divide sliced radishes and onions in half then layer vegetables in a pint-sized canning jar (4 layers). Put fresh thyme and sprinkle red pepper flakes across the top. Set the jar aside.
In a saucepan combine the vinegar, water, honey, and salt and bring to a boil. Stir the mixture until salt is fully dissolved and then remove from the heat.
Pour the hot mixture into the jar and put the screw on the lid. Let vegetable mixture cool down to room temperature. You can serve the vegetables immediately or refrigerate them in jar airtight jar.
In a blender add margarita mix, tequila, jalapeno, cilantro, garlic, and all the seasonings and blend on high speed until smooth. Reduce speed to low, and slowly add the olive oil; blend until creamy. Place chicken in a resealable plastic bag pour marinade over top and toss to coat. Marinate in the mix for 3-24 hours. Turn chicken occasionally.
Before grilling remove the chicken from the fridge and set out for 30 minutes. Preheat grill to medium-high.
Grill chicken about 3-4 minutes on each side, turning halfway to get great grill marks.