In a glass bowl mix the olive oil, garlic and ancho chile powder; add the quail, cover and refrigerate for at least 4 hours or overnight if possible.

For the sauce:
Stem, seed and devein the chiles. Place them, one or two at a time, in a dry cast-iron skillet that has been heated to medium-hot. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds. Transfer to a bowl and cover with boiling water; soak 20 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside. Strain chiles; reserving the liquid.

Transfer chiles to a blender and add about 1 cup pf the reserved liquid. Purée until smooth, then push the mixture through a medium mesh Strainer into a saucepan with the onion. Stir in honey and seasonings. Heat to boil; reduce heat and simmer gently 8 minutes.

For the quail:
On a very hot grill or cast-iron skillet set the quail skin-side down, for about 4 minutes, flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.

To plate:
Put 3 ounces of sauce on a dinner plate and put the quail on top.