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Preheat oven to 450°F.
Pat chicken dry; season with cumin, turmeric, paprika, and 1 tsp. salt.
Heat oil in a large ovenproof skillet over medium-high.
Cook chicken, skin side down, until skin is browned and releases easily from pan, about 5 minutes.
Turn chicken over and cook until other side is browned, about 4 minutes.
Turn skin side down again and squeeze juice of 1 lime over chicken.
Transfer skillet to oven and roast chicken until cooked through, 5–7 minutes.
Remove from oven and squeeze juice from remaining lime over chicken.
Serve chicken with pan juices.