In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, ground cumin, paprika, salt, and black pepper. Stir well and refrigerate for at least one hour.

Preheat your oven to 375°F (190°C). Gather a large baking dish.

Transfer the marinated chicken into the baking dish and spread in a single layer. Bake for 35-40 minutes until fully cooked, reaching an internal temperature of 165°F (74°C).

Let the chicken rest for 5 minutes, then garnish with fresh lime juice and chopped cilantro. Serve with fluffy rice or crusty bread.