In a large mixing bowl, combine the fresh lime juice, chopped cilantro, olive oil, minced garlic, ground cumin, salt, and pepper. Whisk together until well blended. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

While the chicken marinates, preheat your oven to 425°F (220°C). This temperature is key for getting the skin crispy while keeping the meat juicy.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly grease it with a splash of olive oil to prevent sticking.

Take the marinated chicken thighs from the bowl and place them skin-side up on the prepared baking sheet, ensuring there is space between each thigh.

Slide the baking sheet into the preheated oven and bake for 25-30 minutes. Ensure the internal temperature reaches 165°F (75°C) when measured with a meat thermometer.

Once baked to perfection, remove the chicken thighs from the oven and let them rest for 5 minutes to allow juices to redistribute.