Combine water, salt, apple cider vinegar, dried cherries, brown sugar, lime zest, thyme, Bay leaves, and peppercorns in a medium sauce pan.
Bring to a simmer to dissolve salt and sugar.
Cool brine with a few ice cubes.
Place chicken in 1 gallon freezer bag, pour cooled brine into bag, swish around carefully. Quarter zested lime and squeeze into bag, swish again. Place lime quarters into bag and distribute evenly.
Place in lasagna pan to prevent spills, and refrigerate 10-24 hours, turning every 3-6 hours.
Remove chicken from bag, and rinse all large pieces off (peppercorns, cherries, lime wedges, bay leaves.)
Pat dry, and prepare as you prefer for roasting/baking/grilling/smoking.