Add olive oil, cilantro, lime juice, garlic, red pepper flakes, cumin, paprika, salt, and black pepper to a small mixing bowl and whisk until well combined.

Add chicken thighs to a large mixing bowl. Pour marinade over chicken and use tongs to toss until well coated. Let marinate 15 minutes uncovered or up to 2 hours covered in refrigerator.

Heat skillet over medium-high heat. Add a teaspoon of oil to pan.

Add chicken thighs to hot skillet and cook 5-6 minutes per side without moving them, until no longer pink and internal temperature reaches 165°F.

Transfer cooked chicken to serving dish. Squeeze extra fresh lime juice and sprinkle chopped cilantro over chicken before serving.