Combine the juice of 2 oranges and 2 limes, minced garlic, chopped cilantro, ground cumin, dried oregano, paprika, salt, black pepper, and olive oil in a bowl. Whisk it all together until fully blended for the ultimate flavor base.

Place your 4 chicken thighs in a sealable bag or flat dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Pop it in the fridge for at least 2 hours (or even overnight if you have time) so the flavors soak through.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade and allow the excess to drip off. Place the chicken in the skillet, skin-side down, and sear each side for about 5–7 minutes until golden brown.

Now, it’s time to cook the onion and bell pepper. Toss the thinly sliced onion and bell pepper into the same skillet, letting them soften and caramelize for about 3–4 minutes. This step adds depth to the dish.

Nestle the seared chicken thighs back into the skillet, tucking them among the vegetables. Lower the heat to medium-low, cover, and cook for 15–20 minutes. The key is making sure the chicken is cooked all the way through (165°F internal temperature).

Finish off by sprinkling fresh cilantro over the dish and serving with lime wedges for a zesty touch. Pair it with your favorite side dish, and you’ve got a meal to impress!