Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl
Season chicken with salt, pepper, paprika, Aleppo pepper, garlic powder, chipotle powder, coriander, and cayenne pepper
Add fresh cilantro, olive oil, yogurt, and lime juice to the chicken
Mix well and add thinly sliced red onion
Marinate for 2-4 hours (or proceed immediately if preferred)
Remove chicken from fridge and let come to room temperature for about 30 minutes
Preheat oven to 210C
Pack marinated chicken tightly into a loaf pan
Bake for 50-55 minutes
Remove from oven and pour excess juices into a bowl
Flip pan over cutting board and cut chicken into strips, cubes, or desired shape
Serve with rice, vegetables, or as desired
