In a gallon plastic bag or large bowl, combine cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper.

Add the chicken thighs to the bag or bowl and mix to combine.  You will want to marinate for a few hours, but preferably over night.  Sometimes I will marinate mine for a day or two.

Once you are ready to cook, heat a large non-stick pan with a tablespoon of olive or vegetable oil on medium-high heat.  When your pan is hot, add the chicken thighs and cook 4-5 minutes per side.  Depending on the size of your chicken, it may take more or less time but you will want to make sure that the internal temperature reaches 165 degrees.

Serve immediately.