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Start with 1.5 lbs of bone-in skin-on chicken thighs
Add chicken to a bowl and drizzle with 1 tbsp olive oil, add the juice of 1.5 limes, and 3-4 finely minced fresh garlic cloves
Add a couple pinches salt, fresh ground pepper, 1.5 tbsp paprika, ¼ tsp cayenne pepper, ½ tbsp onion powder, and ½ tsp cumin, and mix well to evenly coat the chicken
Cover the chicken and let sit for 1-2 hours before cooking. If refrigerated, take it out about 30 mins before cooking to bring to room temperature
Air fry at 425F for 18-20 mins, or bake in oven at 415F for 30-35 mins until internal temperature reaches 165F
For the sauce, add a large handful fresh cilantro, 2-3 garlic cloves, 1 jalapeño (with seeds removed to control spice level), juice of 1.5 limes, 2 tbsp sour cream, 1 tbsp olive oil, a couple pinches sea salt, and 1 tbsp chile lime seasoning to a food processor
Process the sauce well and adjust to taste, ensuring salt is properly balanced
Top the cooked chicken with the spicy cilantro sauce and serve