Rub salt, black pepper, and lime juice on chicken thighs. In a bowl, mix Greek yogurt, garlic, ginger, cumin, paprika, turmeric, and cayenne until smooth. Coat each thigh with marinade, cover, and refrigerate for at least 6 hours or up to 24 hours.

Prepare your oven. Position the rack to the center if using a broiler. Preheat the oven to 450°F (232°C) if broiling isn't an option.

Remove chicken from marinade and lay thighs flat on a lined baking sheet, ensuring they are spaced apart.

Cook chicken in the oven or under the broiler for about 15-20 minutes until slightly charred, then flip and cook for an additional 10 minutes until cooked through.

Remove from oven, let rest for a few minutes, then serve hot with basmati rice, naan, or salad.