Begin by rinsing the chicken thighs under cold water and patting them dry with paper towels. Rub the chicken pieces generously with salt, black pepper, and fresh lime juice. Let the seasoned chicken sit at room temperature for about 15 minutes to absorb the flavors.

In a large mixing bowl, combine plain yogurt, cayenne pepper, ground cumin, ground coriander, garam masala, and paprika. Stir thoroughly until well incorporated to create a creamy marinade.

Add the chicken thighs to the bowl of marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 6 to 24 hours.

Preheat the broiler to high (or set the oven to 450°F). Position the oven rack in the center.

Line a baking sheet with aluminum foil or parchment paper. Fit a wire rack onto the baking sheet, greasing it lightly.

Place the marinated chicken thighs onto the prepared baking sheet. Bake for 15-20 minutes, until the surface begins to dry and shows signs of charring.

Once the initial cooking time is up, carefully flip the chicken thighs. Return the pan to the oven for an additional 10 minutes.

After cooking, remove the Tandoori Chicken from the oven and let it rest for a few minutes. Serve hot, garnished with slices of fresh lime or lemon.