Clean 4-6 chicken thighs under cold water, pat dry, and rub with salt, pepper, and lime juice.

In a bowl, mix 1 cup yogurt with 1-2 teaspoons each of coriander, cumin, turmeric, and cayenne pepper along with lime juice until smooth.

Coat chicken with the marinade, place in a bowl or zip-top bag, seal tightly and refrigerate for at least 6 hours or overnight.

Preheat oven to 450°F (230°C) and line a baking sheet with aluminum foil or parchment paper.

Arrange marinated chicken on the baking sheet and bake for 15-20 minutes until tops start to char.

Flip each chicken piece and continue baking for an additional 10 minutes until the internal temperature reaches 165°F (74°C).

Let the chicken rest for about 5 minutes before serving, garnished with lime wedges or cilantro.