Start by patting the boneless skinless chicken thighs dry, then place them in a large mixing bowl. Sprinkle with salt, pepper, and lime juice for flavor.

In another bowl, combine Greek yogurt, minced garlic, minced ginger, and the spice blend of cumin, smoked paprika, turmeric, and cayenne. Mix well and coat the chicken thoroughly with this creamy marinade, then cover and refrigerate for at least 6 hours, or ideally overnight.

Once the marinating time is up, preheat your oven by positioning the oven rack in the center. Set the broiler to high, or alternatively, preheat for baking at 450°F.

Grab a baking sheet and line it with aluminum foil or parchment paper for easy cleanup. Place a wire rack on top of the baking sheet and lightly grease it.

Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 15 minutes. Arrange the chicken pieces on the prepared baking sheet, ensuring they are spaced apart.

Slide the baking sheet into the oven and broil the chicken for about 15-20 minutes. After this initial cooking, flip the chicken thighs and continue broiling for another 10 minutes until they are cooked through.

Once cooked, remove from the oven, let it rest for a few minutes, and serve hot with basmati rice, naan, or a salad.