Start by rinsing your chicken thighs under cold water and patting them dry with paper towels. In a bowl, rub the chicken pieces with a generous sprinkle of salt, pepper, and lime juice, ensuring each piece gets a light coating. Set aside to marinate for about 15-20 minutes.

In a large mixing bowl, combine the yogurt with cayenne, paprika, cumin, coriander, and salt and pepper. Stir well until all spices are fully incorporated into the yogurt, creating a smooth marinade.

Add the chicken thighs to the bowl with the yogurt marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 6 to 24 hours.

Preheat your broiler or oven to 450°F (230°C). Line a baking sheet with foil or parchment paper.

Remove the marinated chicken thighs from the refrigerator and arrange them on the prepared baking sheet, making sure they are not overlapping.

Broil the chicken for 15-20 minutes or until the tops are mostly dry with some blackened tips. Flip and return to broil for another 10 minutes.

Once cooked, let the chicken rest for a few minutes. Serve hot with a sprinkle of fresh cilantro or mint and your favorite side dishes.