Start by making the seasoning blend. Use measuring spoons to measure out each spice and place it in a small bowl. Use a small whisk to stir them all together until well combined. Set aside.

Measure out the lime juice (or juice a lime if not already done) and oil into a liquid measuring cup. Add the spices to the cup and stir everything together until thoroughly mixed.

Place the raw chicken thighs into a sealable gallon-sized plastic bag (you can also use a shallow 9×13 casserole dish with a lid, or use plastic wrap as a cover). Pour the marinade into the bag over the chicken, then use your hands to press the air out of the bag and seal it. Manipulate the bag to help cover the thighs in the marinade, then place it flat in the fridge for 45 minutes, flipping the bag over halfway through.

Take the bag out of the fridge 15 minutes before you plan to grill to let the chicken warm slightly and preheat the grill to around 375 degrees F.

Use tongs to place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side, then use the tongs to flip it and cook another 3 minutes on the second side, again with the lid closed.

At this point, use a meat thermometer to check the internal temperature of the steak and cook another 1 to 5 minutes until the internal temperature of each thigh reaches 165 degrees F. They won't all reach that temperature at the same time so be sure and remove the thighs that reach that temperature first so they don't overcook.

Once the thighs are at temperature, remove them from the grill using the tongs and let them rest for 5 minutes on a cutting board or platter, then serve.