In a medium bowl, combine chopped fresh cilantro, 2 tablespoons of extra virgin olive oil, lime zest, freshly squeezed lime juice, chili powder, ground cumin, kosher salt, and freshly ground black pepper. Whisk until well-blended.

Place the chicken thighs in a large Ziploc bag or bowl and pour the marinade over them. Massage to coat the chicken thoroughly. Let marinate in the refrigerator for at least 2 hours or overnight.

Heat 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat until shimmering.

Add the marinated chicken thighs to the pan in a single layer. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes, ensuring an internal temperature reaches 165°F.

Remove the chicken from heat and let rest for about 5 minutes before serving.