In a mixing bowl, combine the extra virgin olive oil, apple cider vinegar, sweet paprika, garlic granules, onion granules, thyme, sea salt, black pepper, crushed red pepper flakes (if desired), and lime juice. Stir the mixture until it forms a smooth marinade.

Introduce the chicken thighs into the bowl, ensuring each piece is generously coated in the marinade. Cover the bowl with a lid or plastic wrap and let it marinate in the refrigerator for a minimum of 2 hours, or overnight for deeper flavor infusion.

Prepare your grill by preheating it to a medium-high setting. Take the marinated chicken out of the fridge and allow any excess marinade to drip off.

Place the chicken thighs on the grill with the skin side facing down. Grill for approximately 7-9 minutes, then turn them over and continue grilling for another 7-9 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is beautifully crisp.

Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. Before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.