Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne in a small bowl. Rub the spice blend all over both sides of the chicken.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken skin-side down and cook for 6–7 minutes without moving it, until the skin is golden and crispy. Flip and cook for another 4–5 minutes until the other side browns.

Reduce heat to medium. Continue cooking the chicken for 8–10 minutes longer, until an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F.

Transfer chicken to a plate. Pour off all but 1 tablespoon oil from the pan. Add the minced garlic and 1/2 teaspoon red pepper flakes; cook for 30 seconds until fragrant. Squeeze the juice from both limes into the pan and scrape up any browned bits from the bottom. Drizzle this chili-lime oil over the chicken.

Sprinkle the chopped cilantro over the chicken and serve immediately with lime wedges on the side.