Poke holes all over the chicken thighs using a fork. Do not pierce the chicken skin, only the meat.
Add the cilantro, lime juice, 6 tablespoons olive oil, garlic, salt, onion powder, and ground cumin to a food processor or blender. Pulse until smooth.
Combine the marinade and chicken in a bowl or large zip-top storage bag. Marinate for 1 hour, up to 8 hours.
Remove the chicken from the refrigerator and let it sit on the counter to come to room temperature for about 10 minutes. Meanwhile, preheat the oven to 425°F.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for 4-5 minutes with the skin side down, or until they're golden brown.
Flip the chicken thighs over, transfer the hot skillet to the preheated oven, and bake for 15 to 20 minutes or until the internal temperature reaches 160°F.
Remove the skillet from the oven and let the chicken rest in the skillet for 5 more minutes. The temperature of the chicken should reach 165°F.
Garnish with a sprinkle of chopped cilantro and lime wedges before serving.
Notes
If using boneless skinless chicken breasts, you'll need about 2 to 3 pounds. Make sure to pound them to an even thickness so they cook evenly. Bake them uncovered in a large rimmed baking dish for 20-30 minutes at 425°F or until the internal temperature reaches 160°F. Remove them from the oven, and let them rest for 5 minutes. The internal temperature should now be 165°F.
If using boneless skinless chicken thighs, you'll need about 2 to 3 pounds. Bake them in a large-rimmed baking dish for 15 to 18 minutes at 425°F or until the internal temperature reaches 160°F. Remove them from the oven, and let them rest for 5 minutes. The internal temperature should now be 165°F.