Whisk together all ingredients (apart from chicken thighs) in a mixing bowl.
Add chicken thighs and turn to coat. Arrange on a rimmed baking sheet, reserving any sauce from bowl.
Bake until thighs are cooked through, basting from time to time with reserved sauce, about 35 – 45 minutes; when ready, their thickest parts should register at least 165 degrees Fahrenheit on an instant-read thermometer.
Remove from oven and loosely cover with aluminum foil as you prepare the salad.
Arrange chicken thighs on a serving platter and sprinkle with chopped cilantro.
Garnish with cilantro sprigs, lime slices and wedges. Enjoy!
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