Pat the skinless chicken thighs dry with a paper towel to remove excess moisture. Rub salt, pepper, and lime juice all over the chicken and let rest for about 10 minutes.

In a large mixing bowl, combine yogurt, cayenne pepper, cumin, paprika, and any optional garlic or ginger. Stir until smooth and creamy.

Coat each chicken thigh in the marinade, ensuring they are thoroughly covered. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

Preheat your oven to high broil or 450°F and prepare a baking sheet lined with aluminum foil or parchment paper.

Arrange the marinated chicken thighs on the prepared baking sheet without overcrowding.

Broil for about 15-20 minutes, then flip and broil for an additional 10 minutes or until internal temperature reaches 165°F.

Let the chicken rest for a few minutes before serving. Enjoy with sides like garden salad or basmati rice.