Mix the olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, and lime juice and zest in a small bowl or glass measuring cup.
Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top and stir to coat each piece of chicken evenly. Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
Heat a large non-stick skillet over medium high heat. Add marinated chicken; sear without moving on one side for 5-7 minutes.
Once the seared side is browned and looking crispy, flip to the other side and sear until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes).
Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks.
Optional: return the shredded chicken to the skillet to coat in the cooking juices.
Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired.
