Pat the chicken thighs dry with paper towels. In a medium bowl combine mesquite seasoning, paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, olive oil, apple cider vinegar, and mesquite liquid smoke (if using). Whisk until a paste or loose marinade forms. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–20 minutes will still add flavor.

Bring to room temperature

About 20 minutes before cooking remove the chicken from the refrigerator to take the chill off; this promotes more even cooking.

Grill (preferred) or pan-sear

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove excess marinade from the chicken (shake off but don't fully wipe). Place the thighs on the grill, skinless side down first, and cook 4–6 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C). For a stovetop option, heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil, then add the thighs and sear 4–6 minutes per side until caramelized and cooked through. Reduce heat if the exterior is browning too fast; finish in a 375°F (190°C) oven for 6–10 minutes if needed.

Rest and finish

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute.

Serve

Squeeze lime over the chicken, sprinkle chopped cilantro if using, and serve immediately. Suggested accompaniments: grilled vegetables, rice, or a crisp salad.