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In a large bowl, stir together the yogurt, ginger, garlic, chili powder, garam masala, ground cumin, turmeric, 1 teaspoon salt and 1 tablespoon oil. Add the chicken and stir until the thighs are completely coated. Using a fork, thoroughly stab the chicken thighs so the marinade may penetrate the meat. Set aside for 30 minutes or cover and refrigerate overnight to marinate.
On a medium sheet pan, about 13- by 9-inches, toss the bell peppers and onion with the cumin seeds and the remaining 1 tablespoon oil and ½ teaspoon salt. Lay the ingredients on the sheet pan. Using a fork, hold up a chicken thigh over the bowl and scrape the excess marinade off with another fork, and lay it on the vegetables. Repeat the process for the remaining thighs.
Turn the broiler on high. Place the sheet pan on a rack about 3 inches below the broiler. Broil for 7 to 10 minutes. Flip the thighs and broil for another 7 to 10 minutes, until parts of the chicken and vegetables are charred and crisp on the outside and chicken is cooked through (when a thermometer inserted into thickest part of thigh reads 165 degrees). Serve with rice or as is, spooning the juices from the sheet pan over the chicken as sauce.