In a blender, combine a generous handful of cilantro leaves, lime zest and juice, minced garlic, cumin, salt, and pepper. Drizzle in olive oil and blend until smooth.

Place chicken thighs in a bowl or resealable bag. Pour marinade over chicken, ensuring it is evenly coated. Refrigerate for at least 30 minutes.

Choose to grill, bake, or sauté the chicken. Preheat grill to medium-high, oven to 400°F, or heat skillet over medium-high.

For grilling, sear chicken for 6-7 minutes per side, reduce heat and cook for another 5-8 minutes. For baking, place on greased sheet and bake for 25-30 minutes. For sautéing, sear for 6 minutes, then cover and reduce heat for another 8-10 minutes.

Use a meat thermometer to ensure internal temperature reaches 165°F.

Let chicken rest for a few minutes before serving. Optionally, squeeze fresh lime juice over it.