Start by rinsing the chicken thighs under cold water and patting them dry with paper towels.

Rub the chicken pieces generously with salt, pepper, and freshly squeezed lime juice.

In a large mixing bowl, combine plain yogurt with cayenne pepper, ground cumin, ground coriander, ground turmeric, garlic powder, ginger powder, paprika, and a pinch of salt and pepper. Whisk until smooth.

Add the seasoned chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 6 hours, preferably overnight.

Preheat the broiler to high or to 450°F.

Line a baking sheet with aluminum foil or parchment paper. Place a greased wire rack on top.

Carefully place the marinated chicken thighs on the prepared rack, ensuring they are spaced apart.

Bake for 15–20 minutes, or until the top appears mostly dry and lightly charred. Flip and bake for an additional 10 minutes.

Remove from the oven when fully cooked at an internal temperature of 165°F and let rest before serving.