In a large bowl, combine olive oil, minced garlic, cumin, paprika, chili powder, salt, and black pepper. Add chicken thighs and ensure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.

Prepare Vegetables

While the chicken is marinating, chop the onion, slice the red bell pepper, and chop the cilantro. Set aside.

Cooking

Cook Chicken

In a large skillet over medium-high heat, add the marinated chicken thighs. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice golden brown color.

Sauté Vegetables

Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add the chopped onion and sliced red bell pepper. Sauté for about 3-4 minutes until the vegetables are soft.

Combine Ingredients

Return the chicken to the skillet with the sautéed vegetables. Add the chopped cilantro and stir everything together. Cook for another 2 minutes to combine the flavors.

Serving

Plate the Dish

Serve the chicken and vegetable mixture hot, garnished with lime wedges and a dollop of sour cream on top.