Run a vegetable peeler down the length of the carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in a large saucepan of boiling salted water for 2 minutes. Drain and gently pat dry.
In a large skillet, stir the orange juice and sugar over medium-high heat until the sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add the carrots and butter; simmer until the carrots absorb most of the orange syrup, about 4 minutes. Add the honey and vinegar. Mix gently. Season with salt and pepper. Transfer the carrots to a serving bowl.
Sprinkle with chives and serve.
Notes
Step one (cooking the carrots) may be done 6 hours ahead. Cover and chill.