In a large bowl, mix chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Stir until fully coated, then cover and refrigerate for at least 1 hour.

Set your oven to 375°F (190°C) to prepare for baking.

Arrange the marinated chicken along with the marinade in a baking dish, spreading it in a single layer. Bake for about 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Allow the chicken to rest for 5 minutes after removing it from the oven. Squeeze fresh lime juice over the top and add a sprinkle of cilantro before serving.