In a small bowl, combine the olive oil, minced garlic, cumin, salt, and a generous amount of freshly cracked pepper (about 10 twists of a pepper mill).

Zest one lime, then squeeze out the juice. You’ll need about 2-3 tablespoons of lime juice, so if needed, squeeze half of the second lime. Reserve the remaining lime for garnish. Roughly chop the cilantro.

Add 1 teaspoon of the lime zest, 2-3 tablespoons of the lime juice, and half of the chopped cilantro to the marinade mixture. Stir well to blend the flavors. Set aside the rest of the cilantro to use as a fresh topping after cooking.

Place the chicken thighs in a shallow dish or a large zip-top bag. Pour the marinade over the chicken and turn the pieces to ensure they are well coated. Let the chicken marinate in the refrigerator for at least 30 minutes and up to 8 hours, turning occasionally for even marination.

When ready to cook, heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken thighs. Cook for 5-7 minutes on each side, or until the chicken is deeply browned and fully cooked through. The oil from the marinade should be sufficient, so you may not need to add any extra oil to the skillet.

Once cooked, top the chicken with the remaining fresh cilantro and a final squeeze of lime juice. Serve with the reserved lime wedges for an extra burst of citrus.