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Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl
Season chicken with salt, pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper, 1 tbsp garlic powder, ½ tbsp chipotle powder, ½ tsp coriander, and ¼ tsp cayenne pepper
Add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to the chicken
Mix well and add thinly sliced ½ large red onion to the chicken
Marinate for 2-4 hours if possible, or proceed immediately
Remove chicken from fridge and let come to room temperature for about 30 minutes
Preheat oven to 425°F
Pack marinated chicken tightly into a loaf pan
Bake for 50-55 minutes at 425°F
Remove from oven and pour excess juices into a glass bowl
Flip pan over a cutting board and cut chicken into strips, cubes, or desired shape
Serve as desired with your choice of accompaniments