In a large mixing bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, ground cumin, paprika, salt, and black pepper. Stir well until the chicken is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.

Preheat your oven to 375°F (190°C).

Transfer the marinated chicken along with all of the marinade into a large baking dish, spreading the chicken pieces out into a single layer. Bake for 35–40 minutes or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for about 5 minutes before serving. Drizzle fresh lime juice over the chicken and garnish with chopped cilantro.