Begin by thoroughly washing the chicken thighs and patting them dry with a paper towel. In a bowl, rub the chicken with salt, black pepper, and fresh lime juice. Allow the chicken to sit while you prepare the marinade for about 10 minutes.

In a large mixing bowl, combine the yogurt, minced ginger, minced garlic, cayenne pepper, cumin powder, paprika, and turmeric. Whisk until you reach a smooth and creamy consistency.

Carefully add the chicken thighs to the marinade, making sure each piece is completely coated. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

Preheat your oven to 450°F. If using a broiler, turn it on to high.

Line a baking sheet with aluminum foil or parchment paper. Optionally, place a greased wire rack on top for better airflow.

Remove the marinated chicken from the refrigerator and place the thighs on the baking sheet in a single layer, ensuring they don’t overlap.

Bake for 15-20 minutes, flipping halfway until the internal temperature reaches 165°F.

Once cooked, remove from the oven and let it rest for a few minutes before serving hot.