Pat the chicken thighs dry with paper towels, then rub salt, pepper, and lime juice over each piece.

In a bowl, combine yogurt, garlic, ginger, lemon juice, cayenne pepper, garam masala, and paprika. Stir until smooth.

Coat each chicken thigh in the marinade, cover, and refrigerate for at least 6 hours or overnight.

Preheat your oven to broil on high or 450°F and line a baking sheet with foil.

Remove the marinated chicken from the fridge and place on the baking sheet, leaving space between each piece.

Broil the chicken for 15-20 minutes, then flip and return for another 10 minutes until cooked through.

Check that the chicken has reached 165°F or ensure juices run clear; remove from oven and let rest.

Serve hot with sides like naan or salad.