Season chicken thighs all over with Adobo. Transfer to plate and refrigerate, covered, at least 1 hour, or up to 12 hours. Bring to room temperature 15 minutes before cooking.
Heat oil in large skillet over medium heat. Add chicken. Cook, flipping once, until well browned on both sides, about 7 minutes. Transfer chicken to plate. Add sofrito, mustard and honey to skillet; cook until sofrito begins to sizzle, about 1 minute. Pour malta into skillet and stir to combine with sofrito mixture.
Add chicken, skin-side up, to skillet. Bring malta to boil. Reduce heat to medium low. Simmer, occasionally spooning malta sauce over chicken, until chicken is cooked through (internal temperature of 165°F) and sauce begins to thicken, about 10 minutes. Transfer chicken to serving platter; tent with foil to keep warm. Meanwhile, mix cornstarch with 1½ tsp. water and stir until combined. Stir cornstarch mixture into sauce; return sauce to boil. Cook, stirring occasionally, until sauce thickens enough to coat back of spoon, about 2 minutes more.
To serve, pour sauce over chicken; garnish with cilantro.