In a large mixing bowl, blend together chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, ground cumin, paprika, salt, and black pepper. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (overnight for richer flavors).

Preheat your oven to 375°F (190°C).

Transfer both the chicken and marinade into a large baking dish. Arrange the chicken in a single layer.

Place the baking dish in the heated oven and bake for 35-40 minutes, checking for an internal temperature of 165°F (74°C).

Once done, remove the chicken from the oven and let it rest for about 5 minutes. Then squeeze fresh lime juice over the top and sprinkle with chopped cilantro.