In a bowl combine yogurt, 1 tbs olive oil, minced garlic, grated ginger, ground cumin, ground coriander, paprika, cayenne, chili powder, salt, black pepper and lime juice. Whisk until smooth.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade, turning to coat fully. Cover and refrigerate for at least 1 hour, preferably 3–4 hours; up to overnight for best flavor.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. When hot, add a thin film of oil or spray. Remove chicken from marinade, letting excess drip off. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a plate and tent with foil to rest 5 minutes.

Spicy Sauce

Sauté aromatics

In the same skillet over medium heat add 1 tbs olive oil. Add chopped onion and sliced red pepper; cook 4–5 minutes until softened and translucent. Add sliced chilies or red pepper flakes and cook 30 seconds until fragrant.

Build sauce

Add tomato paste and cook, stirring, 1–2 minutes to deepen flavor. Stir in diced tomatoes, honey, soy sauce, hot sauce and smoked paprika. Add water or stock to loosen the sauce. Simmer gently 4–6 minutes until slightly thickened.

Finish sauce

Taste and adjust seasoning with salt, pepper or extra hot sauce/cayenne as desired. Stir in butter until melted for gloss and richness.

Combine

Return cooked chicken (and any resting juices) to the skillet, spooning sauce over the pieces. Simmer 2–3 minutes so flavors meld and chicken reheats through.

Finish & Garnish

Transfer chicken to a serving platter. Sprinkle chopped cilantro and sliced green onions over the top. Serve with lime wedges on the side for squeezing before eating.